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. If you love this dessert you’ll also love these gluten-free pumpkin bars and gluten-free pumpkin muffins. You also might like this gluten-free pumpkin bread and gluten-free pumpkin cake.
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.
Check out this full collection of gluten-free thanksgiving recipes!
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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 (Dairy-Free Option)
Ingredients
For the Cake Roll:
- 3/4 cup gluten-free 1-to-1 baking flour a blend that contains xanthan gum
- 1 cup sugar
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 3/4 teaspoon cinnamon
- 3 eggs
- 2/3 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.
Notes
Nutrition
Adapted from this recipe
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 🙂