Cream Cheese Pumpkin Roll


This dessert is so amazing that it really needs no introduction. Of course I will give it one anyways! As all of my followers know, I try very hard to keep most things on my blog not only gluten-free but also dairy free. I myself am not allowed to have dairy or soy (along with gluten), but sometimes I do make things with dairy in them when we have a dinner party. Last weekend my husband decided to have a last-minute football party at our house and guess who got stuck cooking?? Me!! While I slaved away in the kitchen all day, my husband had his feet up on the couch relaxing and watching football. Any other wife out there feel my pain?? So, I decided that if I was going to be stuck in the kitchen all day making food than I wanted to make an easy dessert but delicious dessert and boy did I find one! This is by far my favorite dessert ever! Ever! It was so good that it was well worth the stomach upset I had from the dairy. This is a fabulous dessert to make for dinner guests. Everyone will be so impressed by not only the taste but also by the look of it. I am going to definitely be making this one again, and again!!


  • 3 eggs
  • 1 cup sugar
  • 2/3 cup canned pumpkin
  • 1 teaspoon lemon juice
  • 3/4 cup all-purpose gluten-free flour
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1 teaspoon xanthum gum
  • 1/2 teaspoon salt
  • 1 cup walnuts finely chopped (read directions carefully, these do not go in until the very end)
  • powdered sugar for dusting towel

Filling Ingredients:

  • 8 ounces cream cheese, softened
  • 1/4 cup butter
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla


  • Beat eggs in mixer on high for several minutes. Add Sugar and beat until light in color. Add the pumpkin and lemon juice. Mix until all is blended. (I just stirred it myself because I didn’t feel like dirtying the mixer and it was perfect)
  • In a small bowl, combine the dry ingredients. Add to the pumpkin mix. Mix just until blended.
  • Pour mixture into a greased jelly roll pan or deep cookie sheet. Spread the batter to the edges of the pan evenly. Sprinkle the walnuts over the top.
  • Bake at 375 for 15 minutes. (I always check a few minutes before to see how my oven is baking)
  • Let the pan cool on a wire rack for 10 minutes.
  • Carefully turn the cake with the walnut side down onto a towel that has been sprinkled with powdered sugar.
  • Roll the cake and towel lengthwise carefully (fold towel into first roll/fold). Leave it to cool.
  • Onto the filling: Combine filling ingredients and mix until smooth. Unroll the cake and spread the filling over the surface.
  • Use the towel to help roll the cake back up, but do not roll the towel with the cake as before (roll towel on the outside only this time).
  • Wrap in plastic wrap and refrigerate at least one hour before serving.
  • When ready to serve, unwrap and slice. (So much fun)

Little Debbie’s Tip: Please do not let the sound of the directions fool you, this is so easy! I had a lot of fun making this and you will too. I encourage you to get your kids involved in this recipe as they will love rolling it and unrolling it! If you have any questions please leave a comment below and I reply shortly.


Apple French Toast Casserole (Gluten-Free)


I’m back!! Yahh! Sorry to all my little debbie’s kitchen followers for taking such a long hiatus. The holidays really took up all my time but now I am back, and back with an awesome recipe at that! This is the best version of any puffed pancake that I have ever had and guess what folks, it’s gluten-free. I found this recipe on a non-gluten free website and changed it to be gluten-free as well as dairy free. I made this for Christmas brunch for my family and it was a huge hit! Once I took a bite I thought I was eating heaven on earth for breakfast, it was divine. Besides tasting amazing, this recipe is super easy to make. I can’t wait to hear what you think after you’ve made this for yourself! Please leave a comment down below!


  • 6 eggs
  • 1 1/2 cups milk (I used rice milk)
  • 1 cup all-purpose gluten-free flour
  • 3 tablespoon sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 stick of butter ( I used a dairy free, soy free butter)
  • 2 green apples sliced thinly (I peeled my apples)
  • 2-3 tablespoons brown sugar


  • Preheat oven to 425 degrees
  • In a large bowl mix eggs, milk, flour, sugar, vanilla, salt and cinnamon. Batter will be slightly lumpy
  • Melt butter in a 9 x 13 pan in the oven as soon as butter is melted remove from oven
  • Add apple slices to baking dish. Return to oven until butter sizzles. (Do not let it brown)
  • Remove dish from oven and immediately pour batter over apples
  • Sprinkle with brown sugar. Bake in middle of oven 20 minutes or until puffed and brown
  • Serve with Maple Syrup, powdered sugar, or your favorite pancake topping! I actually love mine plain, it’s that good!

Little Debbie’s Tip: If you don’t need to be gluten-free you can use regular All Purpose Flour. I use Bob’s Red Mill All Purpose Flour which I think is the best.