Perfect Gluten-Free Pumpkin Roll! Moist spiced cake with a cream cheese filling. Easily made dairy-free!
UPDATE 10/2017: This pumpkin roll turns out great using a store-bought gluten-free flour blend that contains xanthan gum (a measure-for-measure flour). I have been using this one from King Arthur Flour lately. It also works wonderfully using Erin’s Gluten-Free Flour Blend.
A pumpkin roll has long been one of my very favorite holiday treats! Something about the moist, spiced cake wrapped around velvety cream cheese frosting is totally irresistible.
Everyone always goes crazy for a pumpkin roll! They definitely have that wow factor when it comes to a special dessert. Despite looking fancy, this pumpkin roll isn’t at all hard to make.
I thought making a gluten-free pumpkin roll would be difficult given the reputation most gluten-free baked goods have.
Since some gluten-free baked goods tend to crumble easily, the feat of wrapping into a concentric ring while remaining intact seemed impossible! Then I remembered most pumpkin roll recipes on rely on a small amount of flour to begin with.
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I can’t wait to make this pumpkin roll for Thanksgiving when my family comes in town! It is a dessert both gluten-free and gluten-eaters alike will love.
You can also see the notes in the recipe on how to make the filling dairy-free. I’ve made it with dairy-free cream cheese with excellent results.
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Perfect Gluten-Free Pumpkin Roll {Grain-Free, Dairy-Free Option}
Ingredients
For the Cake Roll:
- 3/4 cup gluten-free 1-to-1 baking flour, a blend that contains xanthan gum
- 1 cup sugar
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 3/4 teaspoon cinnamon
- 3 eggs
- 2/3 cup canned pumpkin
- powdered sugar for rolling
For the Filling:
- 8 ounces cream cheese, room temperature (see note for dairy-free)
- 1 tablespoon butter, melted
- 1 teaspoon vanilla
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350F. Grease a 15 X 10-inch jelly roll pan. Cut parchment paper to fit the bottom of the pan and leave an inch overhang on each of the short ends of the pan. Lightly grease the parchment paper and sides of the jelly roll pan.
- In a medium mixing bowl, combine the gluten-free flour, sugar, salt, baking soda, and cinnamon. Whisk to combine. Add the eggs and canned pumpkin and whisk until smooth.
- Once mixed, pour the mixture over the parchment paper. Bake for 16-18 minutes, until the edges pull away from the sides of the pan and center is done.
- Lay a large tea towel on the counter top (it is best to use a thin towel without any texture a tea towel or similar towel works best). Starting at one of the short ends, spread a thick dusting of powdered sugar all over the towel.
- When the cake comes out of the oven, turn the pan upside down on the powdered sugar-laden towel so the parchment paper is on the top. It is best to turn it out right on the short edge of the towel. Peel off the parchment paper. Starting at the short end near the edge, roll the pumpkin cake up with the towel to cool.
- While the roll is cooling, make the filling. Using a hand or stand mixer, whip the cream cheese, butter, vanilla, and powdered sugar together until it is light and creamy. Once the roll is cool, unroll and with an offset spatula, carefully spread the filling in an even layer over the cake. Roll it up without the towel and wrap tightly in plastic. Refrigerate for about an hour before serving. The roll will be good in the refrigerator for up to 2 days.
Recipe Notes
Adapted from this recipe
I will have to make this sometime VERY soon and use it as one of my first late-night baking blogs (of course, if that’s okay with you. I just created my blog after wanting to for a while.). 🙂 I love pumpkin cream cheese rolls, though the rest of my family never really got into it. I just overall love cream cheese stuff. While I’m not a huge Tofutti fan (mainly due to the fact I try to restrict my soy intake, and their ice cream isn’t good), I’ve been thinking of caving and trying their cream cheese. This recipe definitely gives me a reason to.
I hope I am correct in saying…you forgot to include the 1 cup of sugar in the cake instructions. I added it anyway because duh, but thought I’d mention it 🙂
Thanks!
Thanks for the heads up Brandi! I added it to the recipe 🙂
Wondering if anyone has tried to use an egg replacer in the roll recipe? I usually use EnerG or flax meal in my recipes.
I wish I could be more helpful! I haven’t experimented with egg replacers!
I just made this with fax meal and it worked wonderfully!!!
Hi Erin! I am making this as my first gluten free experience for my daughter on Thanksgiving…am I correct in if you use the 1 for 1 gluten free all purpose flour you eliminate the Buckwheat groat and arrowroot???
Yes exactly! Just use 3/4 cup of your 1-to-1 gluten-free baking powder (make sure it has xanthan gum on the ingredient list so it’s not crumbly). Let me know if you have any other questions! Good luck! 🙂
When using the Gluten Free 1 to 1 Baking Flour (which I did check, does include the xanthan gum) Do you Use this instead of the buckwheat groats, blanched almond flour, and arrowroot powder? or do you Use both the Gluten Free 1 to 1 Baking Flour AND the blanched almond flour together?
Making this For a Gluten Allergic Co-worker for our company Dinner party and I’m still very new to Baking with Gluten Free things
For some recipes (like my Oatmeal Chocolate Chip Cookies) I use the 1-to-1 GF baking flour AND almond flour. However for this recipe omit all buckwheat, almond and arrowroot and just use the 3/4 cup 1-to-1 baking flour. I hope this helps! Let me know how it turns out! 🙂
So if I have buckwheat flour I can just use that, right? If I don’t have arrowroot or almond I can replace any flour and add xanthan gum? I would probably use oat and brown rice flour. I’ve been doing the gf thing for eight years so I’m pro (in my world).
Yes I sounds like you are a pro! I would just substitute all the individual flours for 3/4 cup cup-for-cup gluten-free flour if you don’t have almond flour. I hope it turns out for yoU!
Do you have a non-pumpkin version of this? I’d like to have a plan cake roll so I can put whatever filling I want…like pecans, or apple pie filling…Thanks!
Hi Erin
I have celiac disease top. So much in love with baking for my family. So you think it tastes good if I want to use whipping cream filling instead of cream cheese? Thanks
I have made this a couple of times using whipped coconut cream as the filling. Delicious!
Hey! It’s this soy free as well?
Thanks Erin for this recipe, I’m going to make it this year. 🙂
My pumpkin bread and muffin mix already has baking powder and soda, sea salt, spices, vanilla and xanthan gum….it calls for 2 eggs, 3/8 cup oil, 1/2 of 15oz-can pumpkin. Using your pumpkin roll recipe and measurements, do you think it would work? Whole Notes baking mixes is the brand.
Unfortunately I couldn’t give you a reliable recommendation! I’m not sure!
I always refrigerate my “orginal recipe” pumpkin roll, to cool. Is this acceptable with the gluten free version? Does it need to cool at room temperature?
I made this today 11/18/17, it was delicious!!!!! It d id NOT taste gluten free!!!!
I’m so glad it worked well for you!
Can the roll be frozen?
Unfortunately this won’t freeze well!
i have froze this and it is fine?? i wrap it really good… and just let it thaw at room temp… never any problems.. I would like to know why you said it does not freeze well? thanks for the input. love this recipe..
thanks s arblaster
I’m glad it works for you! Thanks for letting us know!
Help! I used pillsubry GF flour which contains Xanthum gum. My roll will not roll, its falling apart? Tips, suggestions?
Darn! Sorry you’re having trouble with that flour blend. I haven’t used that particular one myself! I would try King Arthur Flour or Bob’s Red Mill.
I am having the same crumbling issues – could it be the towel I am using or not enough powdered sugar?
It could very well be the towel or not enough powdered sugar. Are you using a thin tea towel? Also be sure to use a generous amount of powdered sugar.
Delicious! So good, will make a few times a year from now on. (My spouse requested every week, lol)
Hooray! So glad you both liked it 🙂
How many cabs and sugar for a Diabetic and dairy free child type 1 diabetes
Oh my goodness!! I have celiac disease and made this for thanksgiving this year. BEST PUMPKIN ROLL EVER!! Whole family enjoyed it and no one knew it was gluten and dairy free! The only issue I had was a little cracking on the cake when I rolled it with the filling. Any suggestions?
So glad you like it! It can help to drop the frosting in little dollops all along the cake roll and then carefully spread it out. I hope that helps for next time!
I was just wondering if I could substitute something else in place of the 1 cup of regular sugar?
Hi Erin, another quick question is there an icing recipe without cream cheese? I have someone who doesn’t like the taste of cream cheese and just wondered.
5 stars for this recipe! I’ve made this 2 years in a row now and nobody can tell it’s gluten-free. Turns out great every time.
I have baked this 3 times, and I still keep getting cracks; what am I doing wrong? Help:(
Sorry you’re having trouble! What kind of gluten-free flour are you using?
Turned out delicious and very easy to make! I used Bob’s 1:1 flour and it was perfect. Will be making again!
I’m glad the pumpkin roll turned out for you!
Made this for thanksgiving. It was a HIT! No one knew it was gluten free. Requested to make for an outing tonight. When my son saw it he made a request….”when the last piece is taken could you make another one?”
I’m so glad your son loved it! Glad it turned out for you 🙂
Fantastic pumpkin roll recipe!Just made it for the first time and the taste and texture and wonderful but it broke when rolling and unrolling which does not happen to my regular pumpkin rolls. Any suggestions? I am thinking maybe I baked it just a tad too much?
Sorry it broke for you! What flour blend did you use? Where you sure to use LOTS of powdered sugar on the towel? Wish I could be there to help!
I bake pumpkin rolls every year, but this year I need to make a gluten-free/dairy-free roll for my daughter. I am new to GF baking. In the directions, you list 1-1 bakng flour with xanthan gum or GF flour. I assume that the FG flour is xathan gum free, so do I need to add xanthan gum and if so how much?
Also,
Do you have a suggestion for the best brand of dairy free cream cheese?
Thanks!
I love Kite Hill Almond cream cheese! This is my favorite gluten-free all-purpose flour to use. Unfortunately I don’t know how much xanthan gum you would need to add otherwise.
Love this recipe! We used Pamela’s Artisan flour blend plus 3/4 tsp of xanthan gum and it turned out amazing.
Good to know it worked with that flour blend 🙂 Thanks for the comment!
This is so great! I haven’t had much success with gluten free baking but decided to give it a shot anyways. I am SO glad I did, delicious and moist. Everyone I shared it with did not believe me when I said it was gluten free. Thank you for restoring my GF baking confidence! 🙂
I’m so glad it turned out for you! Love it when nobody can guess it’s gluten-free 🙂
I’m excited to make this after reading all the comments. I stopped baking when I went GF/DF 4yr ago. Can you suggest any way to reduce the sugar, or substitution to not have to use refined sugar?
Unfortunately you need the sugar for structure and for this recipe to turn out right. Sorry about that!
How does this hold up once refrigerated? We have to travel for Thanksgiving and I’d love to make this for our dessert, but I’d have to make it in advance (and probably very carefully pack it in a cooler).
Hi,
I was thinking about trying your recipe out for Thanksgiving. I was wondering if you are not using a flour that contains xanthan gum already, how much would you add?
This won’t work with a flour without xanthan gum. It will fall apart. Sorry about that!
This is absolutely delicious!! I used King Arthur’s GF measure for measure blend (with xanthum gum) and part of the cake broke as I was flipping it onto the towel. I covered the towel in A TON of powdered sugar. I rolled up the remains just fine, but when I unrolled it, it split in about five or six places from end-to-end. I was really careful not to overcook the cake since I knew it would crack. I’m wondering if I undercooked it, which led to it cracking. We definitely enjoyed eating the resulting mound of yummy pumpkin cake 🙂 Any tips or pointers? Thank you!
I’m glad it tasted good – but sorry it cracked! I would actually err on the side of overcooking rather than undercooking this cake. Gluten-free baked goods can be gummy and unstable if they are slightly undercooked. So I would try baking the cake an extra 2-3 minutes next time – I hope this helps! 🙂
I made this for a Thanksgiving dinner and it is incredible! I’m used to lower-sugar desserts, so I cut the sugar in half for both the cake and the filling. It was plenty sweet for me. Great flavor. This is something I crave year-round, but haven’t found a good alternative until now. Thank you! I’m making it again tomorrow for a holiday party. I’m sure it will be a big hit.
So great to hear! Glad it satisfied your craving 🙂
This looks so good! Do you use this cake base for any other recipes?
Thanks for sharing! How far ahead of time can I make it?
Thank you for a wonderful alternative to a fall favorite! I cut the sugar in half, used “flax eggs” and whipped coconut cream, powdered sugar and vanilla to make a very satisfying healthy alternative. (I did have to double the recipe to fit my jelly roll pan since the original didn’t begin to fill the pan)
I use Better Batter gluten free flour blend. I was using Bobs Red Mill but it had a grainy feel. I LOVE pumpkin cake/bread anything pumpkin!! This was my first try at a jelly roll!! Thank you for sharing this recipe and knowledge!! I also found out that Better Batter has powdered sugar without any cornstarch in it!! It really tastes a lot better!! I never knew it had cornstarch until I was diagnosed with Celiac Disease I heard so many people needed even harder to find food items due to allergies! Thank you again for an awesome recipe!!
Hi Erin. I really enjoyed how quickly this cake went together…..
The filling also!! We really enjoyed it. Thanks so much! It’s Diane from the villa. I can’t wait to try your rolls. They look great also.
So great to hear from you! I’m glad the recipe turned out for you!
I made this once before, and it was ahh-mazing! Quick question…would I be able to freeze this for a week or so? I’ve got to make my desserts ahead of the holiday this year, and I’m really hoping to include this. Any info would be greatly appreciated! Thanks!
Do you know if I need to make adjustments for using fresh cooked, puréed pumpkin? Or just try to get as much moisture out of the pumpkin as possible?
Everyone loved this
Yum! I made this for Thanksgiving and it was delicious! I let the batter sit for 30 minutes before baking. It was really, really good!
Thank you for this! Two bites in and my 13-yr-old said this was the best dessert of his life-nice to hear from a kiddo who misses “the good ol’ days” before celiac disease.
I cannot tell you how good this is! It was a hit with the entire family. I am making two of them now. One for Christmas Eve with the family and one for us on Christmas Day.
So easy to make too.
Can you please let me know why this is cracking every time I roll it after I put the cream cheese in it?
I made this for Christmas Eve dinner and is was so flavorful and rich. It was a hit
I made mine vegan by using Earth Balance buttery spread and replacing egg with applesauce and about a tbsp of Neat Egg egg replacer.
I also added nutmeg and clove in with the cinnamon and stiffened up the filling a tiny bit with about 1/2 cup more powdered sugar with the vegan cream cheese.
I used GoVeggie brand cream cheese and it was very soft.
I didn’t find I needed to melt the butter first either.