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.
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).
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?
Unfortunately you need the sugar for structure and for this recipe to turn out right. Sorry about that!
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! 🙂
I’m so glad it turned out for you! Love it when nobody can guess it’s gluten-free 🙂
Love this recipe! We used Pamela’s Artisan flour blend plus 3/4 tsp of xanthan gum and it turned out amazing.
Good to know it worked with that flour blend 🙂 Thanks for the comment!
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!
I love Kite Hill Almond cream cheese! This is my favorite gluten-free all-purpose flour to use. Unfortunately I don’t know how much xanthan gum you would need to add otherwise.
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?
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!
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?”
I’m so glad your son loved it! Glad it turned out for you 🙂
Turned out delicious and very easy to make! I used Bob’s 1:1 flour and it was perfect. Will be making again!
I’m glad the pumpkin roll turned out for you!
I have baked this 3 times, and I still keep getting cracks; what am I doing wrong? Help:(
Sorry you’re having trouble! What kind of gluten-free flour are you using?
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.
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.
I was just wondering if I could substitute something else in place of the 1 cup of regular sugar?
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?
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!
How many cabs and sugar for a Diabetic and dairy free child type 1 diabetes
Delicious! So good, will make a few times a year from now on. (My spouse requested every week, lol)
Hooray! So glad you both liked it 🙂