Fall is here! (Well, let’s pretend.) That means cooler temps and pumpkin flavored everything. Oftentimes, those on a restricted diet can only look, but not touch the pumpkin deliciousness surrounding them. Not anymore! With this recipe you can have your pumpkin roll and eat it too.
I’m not a baker. Precise measurements are usually too much pressure for me. I’m the queen of one-pan throw together meals. I, of all people, managed not to mess up this pumpkin roll. And it was hands-down one of the best things I’ve ever tasted. My son declared it his new favorite treat, and my husband was the first of us with a clean plate. Kid and husband approved? I’ll take it.
I followed this recipe from Minimalist Baker. My only changes were extra pumpkin pie spice and vanilla, because I prefer an assertive pumpkin flavor. For the gluten-free flour blend, I used Bob’s Red Mill oatmeal flour blend. I recommend reading the recipe completely a day ahead of making it. Active cooking time isn’t very long or difficult, but the chilling time makes this a longer recipe, so plan ahead.