Yes, you can freeze a prepared pumpkin roll. Wrap the finished pumpkin roll in plastic and then foil, and place it in the freezer for up to 3 months. Defrost the roll thoroughly in the fridge (overnight) before serving it.
Preheat the oven to 350℉. Line a 10” x 15” jelly roll pan with parchment paper. Make sure to leave a bit of parchment hanging over the edge.
Sift the gluten free flour, pumpkin pie spice, xanthan gum, cinnamon, baking powder, and salt into a bowl. Set aside.
Divide egg whites and yolks into two separate bowls. Beat egg whites and sugar on medium-high speed until stiff peaks form. Set aside.
Add the remaining sugar and vanilla to the egg yolks. Beat until the mixture is light yellow in color and reaches the ribbon stage.
Blend in pumpkin. Then add the dry ingredients and mix on low speed until everything is incorporated.
Gently fold egg whites into the batter until incorporated.
Spread the batter into the prepared baking sheet. Bake for 12-13 minutes until golden and a toothpick inserted comes out clean.
Beat butter and cream cheese, then blendin powdered sugar and vanilla until smooth and creamy.
Remove from the oven and cover the cake layer with aluminum foil until cooled to room temperature.
Spread the filling evenly over the cooled cake. Use the parchment to lift and roll tightly. Wrap and refrigerate at least 2 hours.
Dut the cake with powdered sugar before you slice and enjoy!
You know you do! Swipe up to get them.