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 and gluten-free pumpkin muffins. You also might like this gluten-free pumpkin bread and gluten-free pumpkin cake.
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.
Check out this full collection of gluten-free thanksgiving recipes!
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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 (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.
Notes
Nutrition
Adapted from this recipe
Absolutely delicious
I have made this recipe many times and it is amazing! I got a very fancy, fall themed molded mini loaf pan and wanted to try it for Thanksgiving. Do you think this cake recipe could be used in that form? Thank you!
I used Better Batter gluten-free flour, Simple Truth dairy-free cream cheese, and Earth Balance dairy-free soy-free butter. My husband has raved that the pumpkin roll is the best I had ever made!
So helpful to know your dairy-free substitutes! Thanks for sharing 🙂
Used this recipe for the first time making pumpkin rolls. Added 1/2 teaspoon of pumpkin pie spice and a couple dashes of nutmeg. Was told it was the best pumpkin roll ever had! Wonderful recipe!! Thank you!!
Those are great spice additions. I’m so glad it turned out for you!
Hello Erin,
I made the pumpkin roll for a Thanksgiving gathering and everyone was amazed (couldn’t believe it was gf and df). I’ve never made a gf df chocolate version for Christmas and would love to hear if you have a recipe or ideas for substitutions. I really liked the overall texture and I could use the same filling but I don’t know how to substitute the pumpkin for a chocolate based cake roll. Thanks in advance for your advice!!
My two GF daughters can hardly wait for the next Holiday since I put this on the desert cart. I started making double batches and freezing them as this turned out to be THE Favorite dessert at my last two Holiday dinners. Everyone loves the texture but do think they are a bit bland with only cinnamon so we amp it up a bit with the other traditional pumpkin pie spices. Saves the holidays at our house!
I’m so happy your GF daughters like the pumpkin roll! Great idea to amp up the spices. Thanks for the comment! 🙂
I’m in the process of making it to serve today. I didn’t add the pumpkin pie spice but I’ll sprinkle it on top with a little powdered sugar!