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. If you love this dessert you’ll also love these gluten-free pumpkin bars.
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:
- ¾ cup gluten-free 1-to-1 baking flour, a blend that contains xanthan gum
- 1 cup sugar
- ¾ teaspoon salt
- 1 teaspoon baking soda
- ¾ teaspoon cinnamon
- 3 eggs
- ⅔ 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
Katie says
This is so good! I used to order gluten free pumpkin roll from a local bakery, but wasn’t able to do that this year so I tried this recipe instead. Wow! This had to be the best pumpkin roll I have ever tasted! I have never baked a pumpkin roll before and am so impressed with how easy this recipe was for a beginner like me! My entire (non-gluten free) family requested that I make more next thanksgiving.
Erin Collins says
I’m so glad it turned out for you! That’s the best when non-GF people love it too. Thanks for the comment!
Patrick says
I make a pumpkin roll every year for thanksgiving and my fiancé recently had to switch to gluten and dairy free options due to dietary restrictions. This recipe saved the day and turned out so wonderful and delicious. Thank you!
Erin Collins says
I’m so glad it turned out well for you! It’s so nice to be able to have your old favorites after going gluten-free!
Allie says
Have you tried making this vegan? Our Thanksgiving is vegan and gluten-free due to allergies, so do you have any ideas on what to substitute the eggs for? I made this last year just gluten free and it was a huge hit! Thanks!
Erin Collins says
Hi Allie! I’ve never tried making this vegan so it’s hard to say how it would turn out. The filling can definitely be made dairy-free with DF cream cheese. I think the eggs are really important for the structure of the cake. Sorry about that!
Kayla says
We love this recipe but not longer need to be gluten free. If I made this with regular flour would then ingredients be the same?
Erin Collins says
Yes! This can be made with regular flour just as it is. Enjoy!
Brooke says
I made this pumpkin roll last Thanksgiving and will be making it again this year because EVERYONE loved it! I made it gluten and dairy free due to family allergies and it was perfect! Question, this year I want to also make a chocolate roll for the kiddos, do you know what I could substitute the pumpkin for and if I should do slightly less flour to compensate for cocoa powder? It would also have to be gluten and dairy free. Any suggestions would be appreciated! Thanks for the amazing recipe!
Kathy says
Use applesauce…unsweetened probably…and maybe cut back the flour a bit to compensate for the cocoa powder…
You have to experiment
Diane Nettleton says
Do you use pure pumpkin? Are the one with all the spices in it ? Thanks
Erin Collins says
I use pure pumpkin. You want to look for 100% pumpkin puree! I hope this helps!