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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. How does this hold up once refrigerated? We have to travel for Thanksgiving and I’d love to make this for our dessert, but I’d have to make it in advance (and probably very carefully pack it in a cooler).

    Reply

  2. I’m excited to make this after reading all the comments. I stopped baking when I went GF/DF 4yr ago. Can you suggest any way to reduce the sugar, or substitution to not have to use refined sugar?

    Reply

  3. 5 stars
    This is so great! I haven’t had much success with gluten free baking but decided to give it a shot anyways. I am SO glad I did, delicious and moist. Everyone I shared it with did not believe me when I said it was gluten free. Thank you for restoring my GF baking confidence! 🙂

    Reply

  5. I bake pumpkin rolls every year, but this year I need to make a gluten-free/dairy-free roll for my daughter. I am new to GF baking. In the directions, you list 1-1 bakng flour with xanthan gum or GF flour. I assume that the FG flour is xathan gum free, so do I need to add xanthan gum and if so how much?
    Also,
    Do you have a suggestion for the best brand of dairy free cream cheese?
    Thanks!

    Reply

  6. 5 stars
    Fantastic pumpkin roll recipe!Just made it for the first time and the taste and texture and wonderful but it broke when rolling and unrolling which does not happen to my regular pumpkin rolls. Any suggestions? I am thinking maybe I baked it just a tad too much?

    Reply

    1. Sorry it broke for you! What flour blend did you use? Where you sure to use LOTS of powdered sugar on the towel? Wish I could be there to help!

      Reply

  7. Made this for thanksgiving. It was a HIT! No one knew it was gluten free. Requested to make for an outing tonight. When my son saw it he made a request….”when the last piece is taken could you make another one?”

    Reply

  8. 5 stars
    Turned out delicious and very easy to make! I used Bob’s 1:1 flour and it was perfect. Will be making again!

    Reply

  10. 5 stars
    5 stars for this recipe! I’ve made this 2 years in a row now and nobody can tell it’s gluten-free. Turns out great every time.

    Reply

  11. Hi Erin, another quick question is there an icing recipe without cream cheese? I have someone who doesn’t like the taste of cream cheese and just wondered.

    Reply

  13. 5 stars
    Oh my goodness!! I have celiac disease and made this for thanksgiving this year. BEST PUMPKIN ROLL EVER!! Whole family enjoyed it and no one knew it was gluten and dairy free! The only issue I had was a little cracking on the cake when I rolled it with the filling. Any suggestions?

    Reply

    1. So glad you like it! It can help to drop the frosting in little dollops all along the cake roll and then carefully spread it out. I hope that helps for next time!

      Reply
4.99 from 102 votes (45 ratings without comment)

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