Erin’s Recipe Rundown
Texture: Moist, tender cake with a smooth, creamy filling.
Taste: Spiced pumpkin and rich cream cheese are the perfect pairing.
Ease: This recipe requires a few steps but is totally doable! See the step-by-step instructions in this post for mode details.
Top Tips: Generously coat the towel with powdered sugar before rolling up the cake. Make sure the cake cools rolled up in a tea towel to get the perfect structure and prevent cracking!
Recommended GF Flour: For best results, use a high-quality flour blend that contains xanthan gum. King Arthur Flour is my top pick for this recipe.
Would I make these again? Definitely! It’s an understatement to say I love this recipe — it’s one my very favorite treats and perfect for when my family gathers on Thanksgiving!
xoxo erin
This post was originally published in November 2014. It was updated with new photos and instructions in October 2024.
Everyone always goes crazy for a pumpkin roll! It definitely has that wow factor that makes it perfect for holidays, parties, and other celebrations.
This gluten-free pumpkin roll has the perfect texture and balance of fall flavors, all while looking really impressive. It’s a showstopper that all will love — even those who don’t need gluten-free! Plus it earns bonus points for being easy to make dairy-free too!
Check out this full collection of gluten-free thanksgiving recipes!
Featured Comment
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!”
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make the Perfect Gluten-Free Pumpkin Roll
- Make-Ahead/Storage/Freezing Instruction
- Can this gluten-free pumpkin roll be made dairy-free?
- Can this cake be made sugar-free or reduced sugar?
- Can I add pumpkin pie spice or other spices to this recipe?
- More Gluten-Free Pumpkin Desserts
- Perfect Gluten-Free Pumpkin Roll (Dairy-Free Option) Recipe
Ingredients You’ll 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.
- Gluten-free flour: I highly recommend using a high quality gluten-free measure-for-measure flour blend that contains xanthan gum. King Arthur Flour Gluten-Free Measure-For-Measure Flour is my favorite for this recipe!
- Canned pumpkin: Make sure to use 100% pumpkin puree, not pumpkin pie filling! Besides creating the pumpkin flavor, the canned pumpkin also adds moisture, sweetness, and richness to the cake. 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.
- Cream cheese/powdered sugar: The cream cheese adds tangy flavor that balances the sweetness of the powdered sugar. Their combined creaminess makes the filling spreadable too. Use dairy-free cream cheese, like Kite Hill, to make it dairy-free!
- Butter: The butter creates a smooth consistency for the filling. Use vegan butter when making this dessert dairy-free.
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!
- In a medium bowl: Whisk together the flour, sugar, salt, baking soda, and cinnamon.
- Make it smooth: Whisk the eggs and canned pumpkin into the dry mix until smooth.
- Pour in prepared pan: Pour the cake batter into the pan. I recommend using a 15×10 jelly roll pan lined with parchment paper and lightly greased. Make sure the parchment paper hangs over the short ends of the pan by at least an inch!
- Bake: With the oven on 350°F, bake the cake for 16-18 minutes. You want the edges to pull away from the sides of the pan and the center to be done.
- On a tea towel: The key is a thin towel without any texture — a tea towel works best! Spread a thick dusting of powdered sugar all over the towel and then turn the cake upside down onto it as soon as the cake comes out of the oven.
- Roll it up: Peel off the parchment paper. Start at the short end and roll the cake up with the tea towel.
- Let it cool: The cake needs to cool completely in the rolled up tea towel.
- Make the filling: I like to use a stand mixer, but a bowl with a hand mixer works too! Whip the cream cheese, butter, vanilla, and powdered sugar together. You want to mix it until it’s light and creamy.
- Unroll and fill: Once the cake is cool, unroll it gently. Use an offset spatula to carefully spread the filling evenly all over the cake.
- Roll up and refrigerate: Roll the cake back up. This time without the tea towel. Wrap the roll tightly in plastic wrap and refrigerate it for at least an hour before serving. Slice and enjoy!
Make-Ahead/Storage/Freezing Instruction
To Make-Ahead: You can definitely 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 and 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.
Can this gluten-free pumpkin roll be made dairy-free?
Absolutely! Swap the cream cheese for a dairy-free version, like from Kite Hill. Use vegan butter in place of the regular butter. Enjoy!
Can this cake be made sugar-free or reduced sugar?
Unfortunately, there isn’t a great sugar-free option for this recipe. Sugar is key as it gives the cake its needed structure.
Can I add pumpkin pie spice or other spices to this recipe?
You can definitely spice up the cake with pumpkin pie spice, a little nutmeg, or a pinch of cloves. I like to keep it simple with cinnamon, but this cake adapts well to extra spice!
More Gluten-Free Pumpkin Desserts
Perfect Gluten-Free Pumpkin Roll (Dairy-Free Option)
Ingredients
For the Cake Roll:
- 3/4 cup (113g) gluten-free measure-for-measure flour
- 1 cup (200g) granulated sugar
- 3/4 teaspoon kosher salt
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 3 large eggs
- 2/3 cup (151g) canned pumpkin
- powdered sugar for rolling
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.
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.
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!
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!
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?
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!
Thanks Erin for this recipe, I’m going to make it this year. 🙂
Hey! It’s this soy free as well?
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!
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!
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!
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! 🙂
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! 🙂
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!!!
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 🙂
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.