Classic Pumpkin Roll | Dessert

This pumpkin roll freezes exceptionally well, allowing you to just take off a bit when a craving strikes and reserve an emergency stash for later. It’s my go-to treat for a late-night, early autumn sweet fix.



3 tablespoons flaxseed meal 6 tablespoons water ⅓ cup sorghum flour 2 tablespoons brown rice flour 1 tablespoon potato starch ¼ cup tapioca flour 1 teaspoon xanthan gum 1 teaspoon salt 1 teaspoon baking soda 1 cup sugar ½ teaspoon cinnamon ¼ teaspoon cloves ¼ teaspoon nutmeg 1 cup canned pumpkin puree 1 teaspoon lemon juice 1 recipe Cream Cheese Frosting


• Preheat oven to 375°F. Line a jelly roll pan with a large silicone baking mat or two sheets of parchment paper. Spray lightly with nonstick oil spray, such as PAM. • Prepare your flaxseed “egg” mixture by mixing the flaxseed meal with the water and allowing it to rest for at least 5 minutes, or until thick. • In a large bowl, whisk together all the dry ingredients and then add the pumpkin puree, lemon juice, and prepared flaxseed meal. Stir just until smooth and evenly mixed. Spread the mixture evenly into a rectangular shape on your prepared cookie sheet, about ½ inch thick. Bake for 14 minutes in the preheated oven. Let cool for about 5 minutes, and then carefully flip out onto a large piece of plastic wrap on a flat surface. Sprinkle lightly to coat with confectioners sugar and then place a clean tea towel on top of the cake (or, coat one side of the towel with confectioners sugar and place sugar side down onto the cake). Roll up lengthwise, tea towel and all, and allow to cool about 20 minutes in a cool place (an open window during fall is perfect for this). Don’t let it stay in the towel too long, or it may stick. • Unroll the slightly cooled roll, and carefully remove the towel. Spread the icing in the middle of the cake and immediately reroll back up lengthwise. Dust with confectioners sugar. Refrigerate for at least 2 to 3 hours before serving. Store covered in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months.

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