Gluten-free Pumpkin Roll

Ingredients

Pumpkin Cake

• 1 ½ cup almond flour
• ¼ cup tapioca flour
• 1 tbsp baking powder
• 2 tsp pumpkin pie spice
• ¼ tsp salt
• ½ cup coconut sugar
• 2 tsp vanilla extract
• ¾ cups pumpkin puree
• 2 eggs
• 2 tbsp melted butter

Cream Cheese Filling

• 8 oz cream cheesesoftened
• 8 tbsp buttersoftened
• ½ cup maple syrup
• 2 tsp vanilla extract
• 2 tbsp heavy cream
• 1-2 tsp arrowroot powder (optional, but it helps the frosting to stiffen up and hold together)

Instructions

1. Preheat the oven to 375° and line a jelly roll pan with parchment paper, make sure some paper overlaps the edges of the pan to make removal easier. Lay a large kitchen towel out and, if you're using it, sprinkle the towel evenly with the optional powdered sugar to keep it from sticking.

2. Whisk all of the dry ingredients together in a small bowl.

3. In a medium bowl, whisk all the wet ingredients.

4. Pour all the dry ingredients into the wet and stir until combined, then pour the mixture into the jelly roll pan and use a spatula to flatten. It will be quite thin, so be patient when spreading it out.

5. Bake for 15 minutes, or until the center is set.

6. While still warm, carefully flip the jelly roll pan onto the prepared kitchen towel. Then carefully peel off the parchment paper.

7. Roll the cake up, along with the kitchen towel, starting at the shorter end. Set the rolled cake on a wire rack to cool completely.

8. While the cake is cooling, prepare the maple cream cheese filling. Start by creaming together the butter and cream cheese with a hand mixer until fully combined and fluffy. Next slowly add in the remaining ingredients, one at a time, mixing well in between. Finally, mix on high for 1-2 minutes or until the filling is fluffy with no lumps.

9. Once the cake has cooled, carefully unroll it and gently spread the prepared cream cheese mixture over the entire cake. Re-roll the cake. Tightly roll the pumpkin cake in either plastic wrap or parchment paper and refrigerate for at least an hour to help it set.

10. Dust with remaining optional powdered sugar, then slice into ½ -1 inch slices and enjoy!

11. This cake freezes very well, so it can be made ahead of time! Just take it out of the freezer the day before you wish to serve it and keep it in the refrigerator until ready to slice.