Gluten free? No prob.
For the pumpkin roll, I used this recipe from Give Me Some Oven.
I've made this twice in the past week and a half and it came out great both times! Obsessed.
To make this recipe gluten free, just swap out the flour with all purpose gluten free flour!
I make up my own pumpkin spice mix each time. Usually it has more cinnamon and uses All Spice instead of cloves.
My pumpkin roll is filled with pumpkin spice chantilly cream (aka a fancy word for sweet whipped cream) and frosted with cream cheese frosting.
INGREDIENTS
Chantilly Cream Filling:
Heavy Whipping Cream (Thickened Cream if you are in Australia)- 300mls
Powdered Sugar to taste (I think I used about 1/4-1/3 cup
Pumpkin Spice Mix to taste (For this I used about 1-tsp cinnamon, 1/2 tsp all spice, 1/2 tsp ginger, sprinkle of nutmeg)
Cream Cheese Frosting:
250g cream cheese
115g butter
1 tsp vanilla
2.5-3 cups powdered sugar
INSTRUCTIONS
*Whipped Cream:
Whip heavy cream in chilled bowl until thickened and soft looking. Then add sugar and pumpkin spice mix. Continue mixing until stiff peaks form. (Don't over mix or you will make butter)
Optional: I mix in a spoonful or two of cream cheese frosting to help stabilise the filling. I am forever traumatised by the one time I filled something with whipped cream and it dissolved into the cake
*Cream Cheese Frosting:
Soften cream cheese & butter. Whip together until light and fluffy.
Add in vanilla
Add in powdered sugar 1 cup at a time. Taste and add more if needed
Tip: After filling & re-rolling the roll, place in fridge before frosting to help it firm up a bit.
Chill the roll after frosting til firm to help it cut easier.
*There will be extra filling and frosting leftover
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