‘Tis the season to Pumpkin all the things! I love it! Pumpkin is so versatile and makes so many delicious drinks and desserts – one of which is the beloved Pumpkin Roll.
I was curious of the history for this recipe because I grew up with my mom making jelly rolls and Bûche de Noël. I didn’t find anything specific on it. I’m thinking it was 1980’s brain child because that’s the first time I ever remember seeing it anywhere. So, can we call this a vintage recipe?
I didn’t start making pumpkin roll myself, until I was married with children. Since then, it’s been a favorite in our house, gluten-full or gluten-free.
This one’s gluten-free, of course, which accounts for the break in the rolling of the cake. I’m striving for imperfectly perfect, here. 😉 When I make it again, I wouldn’t roll it while it’s warm. Gluten-free baked goods can be pretty tender when you’re trying to do anything with them while still hot. Wait until it’s cool enough that it won’t melt the icing when you spread it on top. Since gluten-free tends to be softer, it should roll up just fine.
I’ll make sure to report back when I get to make this again. If you make it, let me know how it goes!
[tasty-recipe id=”4311″]