Gluten-Free Bourbon Vanilla Pumpkin Roll
A festive spiced pumpkin cake rolled with bourbon-vanilla cream cheese frosting. This impressive dessert combines the warm flavors of cinnamon and nutmeg with a hint of bourbon, creating a sophisticated twist on classic pumpkin roll. Perfect for fall gatherings and holiday celebrations, the tender cake stays moist while the tangy cream cheese filling provides rich contrast. The rolling technique creates beautiful spiral layers that make an elegant presentation.
Ingredients
- 3 eggs
- ⅝ cup canned pumpkin, not pumpkin pie mix
- 1 ⅝ cups Betty Crocker Super Moist Yellow Cake Mix, from 1 box
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- powdered sugar, for dusting
- 2 packages (8 oz each) 1/3-less-fat cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 teaspoons vanilla
- 4 teaspoons bourbon
Instructions
- 1
Heat oven and line pan with waxed paper, then spray with cooking spray
- 2
Beat eggs until fluffy and light yellow
- 3
Add pumpkin, cake mix, cinnamon and nutmeg, stirring until combined
- 4
Pour batter into pan, spreading evenly to corners
- 5
Bake until center springs back when lightly touched
- 6
Immediately loosen cake from sides and turn upside down onto powdered sugar-dusted towel
- 7
Remove pan and waxed paper, then carefully roll up cake in towel
- 8
Cool completely on rack seam side down
- 9
Beat all frosting ingredients until smooth and spreadable
- 10
Unroll cooled cake and remove towel
- 11
Spread two-thirds of frosting over cake to within half inch of edges
- 12
Roll up cake and place on serving plate
- 13
Frost with remaining frosting and refrigerate until set
Tips
Dust the towel generously with powdered sugar to prevent sticking when rolling the warm cake
Roll the cake while still warm for easier shaping, then let it cool completely in the towel
Refrigerate the finished roll for at least 4 hours to ensure the frosting sets properly
Good to Know
Refrigerate covered for up to 3 days
Can be made 1 day ahead and refrigerated
Slice with sharp knife, clean between cuts
Common Mistakes
Roll while warm to avoid cracking
Don't skip powdered sugar on towel to prevent sticking
Refrigerate fully before slicing to avoid frosting mess
Substitutions
FAQ
Can I make this without bourbon?
Yes, substitute with equal amount vanilla extract or omit entirely for classic pumpkin roll flavor.
How long does this keep?
Store covered in refrigerator for up to 3 days. The cake stays moist and flavors improve overnight.
Can I freeze pumpkin roll?
Yes, wrap tightly and freeze up to 2 months. Thaw in refrigerator overnight before serving.