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:
- 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
Doreen says
This looks amazing. I’m allergic to gluten, nuts, soy, corn and eggs. Any idea what I can substitute. Some ingredients have corn in them and I can’t use eggs.
Bella says
You can instead use applesauce and it tastes exactly the same!
Erin Collins says
That’s great to know! Thanks for the comment 🙂
Becky says
Can this recipe freeze well? I’m already making so much food for Christmas that if I can do some of it ahead of time, I’ll be way less stressed!
Grma Gert says
Absolutely delish! I used pumpkin pie spice & doubled the amount for flavor, tho !
Cheryl says
Why roll only good up to 2 days in fridge? Just seems like it would last longer??…
Erin Collins says
I very well could! I worry the cake would start to get crumbly or fall apart after too long. But it might last longer than 2 days!
Alyssa says
Wow, this was so delicious and quite easy to make! I baked it only for 14 minutes and instead of turning the pan over, I simply took the parchment and cake off of the pan, and rolled the cake (with the parchment still on) with the tea towel. It was so moist and the cream cheese frosting wasn’t overly sweet. It reminded me of eating my mom’s famous pumpkin bars so it felt so nostalgic. Great recipe!!
Erin Collins says
I’m glad it turned out for you and reminded you of your Mom’s recipe! 🙂
kieran says
can you freeze this one? Thank you! Looks amazing going to give it a go this week
Erin Collins says
I haven’t tried freezing but unfortunately I don’t know how it would go! Sometimes gluten-free cakes don’t hold up as well to freezing. Let me know if you try it though!
Ken Morehead says
I made this recipe with just a couple of changes. I beat the eggs and sugar together til thick, gently mixed in the pumpkin, then folded the combined dry ingredients into it. it baked up very nicely and rolled flawlessly. I used Bob’s Red Mill 1 to 1
Katie says
These turned out so good! I made mine with Pamelas Baking Mix. They were delicious!
Phyllis Callahan says
Delicious! But the next time I make it, I’m going to reduce the amount of sugar that I use. I’m trying to cut back on my sugar intake, and I think this recipe will be just as good with a bit less sugar. It was really, really good!!!
Julia says
i only have an gluten free all purpose flour right now. it has the xanthan gum in it! i can go get 1-1 baking flour, but what’s the difference? does it matter that much?
Erin Collins says
If it has xanthan gum in it it will work just great!
Nancy says
Does it need a full cup of sugar in the cake part and frosting?
Erin Collins says
Yes this recipe needs the full amount of sugar in the cake part to have the right texture. You might be able to get away with slightly less in the frosting though.
Ericka says
I messed up the roll and it broke. I improvised and made it into a layer cake and it was one of the best GF cakes I’ve made, and with a celiac husband, I bake GF frequently. Have you tried any variations of this same cake recipe? Maybe strawberry purée instead of pumpkin? Trying to see how I could recreate the cake I made today with other flavors.
Lybz says
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.