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From Victoria: “This was my first every pumpkin roll that turned out looking like a pumpkin roll! And it’s gluten free!! The recipe was so simple that I had doubts it would turn out, but it is perfect. My kids absolutely love it. Thank you so much for such an easy and delicious recipe! ★★★★★“

From Grace: “Massive hit with both the gluten-free and gluten-eating members of my family. The pumpkin and filling helps it stay moist and avoid the dryness or crumbliness so many gluten free desserts have! ★★★★★”

From Ashley: “This is amazing! This is the only pumpkin roll recipe I make and take to gatherings. Everyone loves it. It’s so moist and doesn’t have that gritty texture like most gluten free desserts. ★★★★★”

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Why Try This Gluten-Free Pumpkin Roll Recipe

  • Soft, moist, and holds its shape. I’ve tested and retested this recipe to create a tender cake with enough structure to roll and a creamy filling that stays put.
  • Perfect for making ahead. Since the pumpkin roll needs time to chill in the refrigerator before serving, it’s a great dessert to make a day ahead for holidays or gatherings.
  • Easier than you might expect. With detailed instructions for each step, you’ll know exactly what to do from creating the batter to the final roll.
  • Bonus point! It can be made dairy-free. I recommend VioLife or Kite Hill Almond Cream Cheese (plus dairy-free butter) for my dairy-free version.
A slice of pumpkin roll cake with a cream cheese filling on a small white plate, with additional slices and white pumpkins in the background.
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This gluten-free pumpkin roll has been a staple on my website since 2014, and is still one of my favorite gluten-free pumpkin recipes to this day. Over the years, I’ve perfected my method so I can share all my tips for making a pumpkin roll with the perfect spiral every time.

I love this as a gluten-free Thanksgiving dessert! It’s a great alternative to pie while still enjoying cozy fall flavors.

What You Need

Here are a few notes on some of the key ingredients to make this gluten-free pumpkin roll. Jump to the recipe card below for the exact measurements. 

Six small bowls containing baking ingredients labeled salt, baking soda, egg, sugar, cinnamon, canned pumpkin, and gluten-free flour.
  • Gluten-free flour: Using a high-quality gluten-free flour blend that contains xanthan gum is so important for the ideal crumb. I love King Arthur Flour in this one!
  • Canned pumpkin: I use 100% pumpkin puree, not pie filling, in my pumpkin recipes. Besides pumpkin flavor, the canned pumpkin adds moisture, sweetness, and richness. This cake needs the right amount of moisture to make it easy to roll!
  • Eggs/sugar: Two typical ingredients for a cake, but super important for one that gets rolled up! The eggs and sugar provide the right structure for the cake so that it bakes thin and moist.

How to Make the Perfect Gluten-Free Pumpkin Roll 

 Here’s an overview of how to make this pumpkin roll. You can jump to the recipe for the full instructions!

Orange pumpkin cake batter spread evenly into a rectangular parchment-lined baking pan.

Make the batter. I whisk the batter up in a medium bowl. From there, it goes into a greased, parchment-lined jelly roll pan to bake.

A rectangular baked cake in a parchment-lined metal baking pan.

Bake. It usually takes about 16-18 minutes for the center to bake through. You’ll know it’s done when the edges of the cake start to pull away from the sides of the pan.

Erin’s Tip

A 15×10 jelly roll pan is a must! I line it with parchment paper and leave at least an inch hanging over both short ends. This makes it easy to lift the cake out without cracking it when I’m ready to flip it.

A hand uses a kitchen towel to roll a rectangular, powdered sugar-dusted cake sponge on a cutting board.

Transfer the cake. I cover the towel in a thick dusting of powdered sugar to prevent sticking, then flip the cake out onto the towel to roll.

A white cloth rolled up with a dark, textured filling inside, labeled with the number four.

Roll. Peel off the parchment paper, then start on a short end and roll the cake up with the towel in it. While it cools in this shape, I use this time to make the filling.

Erin’s Tip

The key is a thin towel without any texture. I find a tea towel is the perfect option!

A rectangular sponge cake layer covered in white frosting, resting on a dusted kitchen towel on a cutting board.

Add the filling. Once the cake is cool, unroll it and gently spread the filling evenly over the cake.

A rectangular cake sponge spread with cream being rolled up on a towel dusted with powdered sugar.

Roll and refrigerate. This time, roll the cake up without the towel. I wrap it tightly in plastic wrap, then refrigerate it for at least an hour before serving.

Erin’s Tip

Don’t worry if it cracks a little here and there. This is pretty common. I just add a generous amount of powdered sugar on top!

Three slices of pumpkin roll cake with cream cheese filling arranged on a wire cooling rack with small white pumpkins.

More Gluten-Free Pumpkin Desserts

two slices of pumpkin roll on a white plate with a fork.
4.99 from 102 votes

Perfect Gluten-Free Pumpkin Roll (Dairy-Free Option)

Author Erin Collins
Prep Time 20 minutes
Cook Time 18 minutes
Chill Time 1 hour
Total Time 1 hour 38 minutes
Servings 6 servings
I’ve been making this gluten-free pumpkin roll for years! Soft, spiced pumpkin cake wraps around a velvety cream cheese filling to create this showstopper that's perfect for the holidays.
I originally published this recipe in 2014 and thousands of you come back to make it every year. I've included step-by-step instructions and all my tips so you can successfully make a gluten-free pumpkin roll too!
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Ingredients

For the Cake Roll:

For the Filling:

  • 8 ounces cream cheese room temperature
  • 1 tablespoon butter melted
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar

Instructions 

  • Preheat the oven to 350°F. Grease a 15×10 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

Gluten-Free: Be sure to use a gluten-free measure-for-measure flour blend that contains xanthan gum. I use King Arthur Flour Measure-for-Measure Flour.
Dairy-Free: Use dairy-free cream cheese, like Kite Hill Almond Cream Cheese, and dairy free butter. 
To Make-Ahead: You can make the icing a day or two ahead and store it in an airtight container in the fridge. It’s best to bake the cake the same day you assemble the roll.
To Store: Store the pumpkin roll wrapped tightly in plastic wrap. It will keep in the fridge for up to 2 days.
To Freeze: Wrap the pumpkin roll in plastic wrap then foil. Freeze for up to 3 months. To thaw, refrigerate overnight or let sit at room temperature for roughly 30 minutes before serving. You can also freeze slices of pumpkin roll by wrapping them individually before freezing.

Nutrition

Calories: 448kcal | Carbohydrates: 69g | Protein: 7g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 125mg | Sodium: 640mg | Potassium: 140mg | Fiber: 2g | Sugar: 56g | Vitamin A: 4922IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg

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Hi, I'm Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I'm here to share my tried-and-true recipes with you!

Read about Erin

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Comments

  1. Help! I used pillsubry GF flour which contains Xanthum gum. My roll will not roll, its falling apart? Tips, suggestions?

    Reply

    1. 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.

      Reply

        1. 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.

          Reply

      1. 5 stars
        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

        Reply

  4. 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?

    Reply

  5. 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.

    Reply

  8. 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

    Reply

  9. 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!

    Reply

  10. 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).

    Reply

    1. 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!

      Reply

  11. 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

    Reply

    1. 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! 🙂

      Reply

  12. 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???

    Reply

    1. 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! 🙂

      Reply

  13. Wondering if anyone has tried to use an egg replacer in the roll recipe? I usually use EnerG or flax meal in my recipes.

    Reply

  14. 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!

    Reply

  15. 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.

    Reply
4.99 from 102 votes (45 ratings without comment)

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