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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. ★★★★★”
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.
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.
- 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!
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.
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.
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.
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!
Add the filling. Once the cake is cool, unroll it and gently spread the filling evenly over the cake.
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!
More Gluten-Free Pumpkin Desserts
Perfect Gluten-Free Pumpkin Roll (Dairy-Free Option)
Video
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.
Can you please let me know why this is cracking every time I roll it after I put the cream cheese in it?
I cannot tell you how good this is! It was a hit with the entire family. I am making two of them now. One for Christmas Eve with the family and one for us on Christmas Day.
So easy to make too.
Thank you for this! Two bites in and my 13-yr-old said this was the best dessert of his life-nice to hear from a kiddo who misses “the good ol’ days” before celiac disease.
Yum! I made this for Thanksgiving and it was delicious! I let the batter sit for 30 minutes before baking. It was really, really good!
Everyone loved this
Do you know if I need to make adjustments for using fresh cooked, puréed pumpkin? Or just try to get as much moisture out of the pumpkin as possible?
I made this once before, and it was ahh-mazing! Quick question…would I be able to freeze this for a week or so? I’ve got to make my desserts ahead of the holiday this year, and I’m really hoping to include this. Any info would be greatly appreciated! Thanks!
Hi Erin. I really enjoyed how quickly this cake went together…..
The filling also!! We really enjoyed it. Thanks so much! It’s Diane from the villa. I can’t wait to try your rolls. They look great also.
So great to hear from you! I’m glad the recipe turned out for you!
I use Better Batter gluten free flour blend. I was using Bobs Red Mill but it had a grainy feel. I LOVE pumpkin cake/bread anything pumpkin!! This was my first try at a jelly roll!! Thank you for sharing this recipe and knowledge!! I also found out that Better Batter has powdered sugar without any cornstarch in it!! It really tastes a lot better!! I never knew it had cornstarch until I was diagnosed with Celiac Disease I heard so many people needed even harder to find food items due to allergies! Thank you again for an awesome recipe!!
Thank you for a wonderful alternative to a fall favorite! I cut the sugar in half, used “flax eggs” and whipped coconut cream, powdered sugar and vanilla to make a very satisfying healthy alternative. (I did have to double the recipe to fit my jelly roll pan since the original didn’t begin to fill the pan)
Thanks for sharing! How far ahead of time can I make it?
This looks so good! Do you use this cake base for any other recipes?
I made this for a Thanksgiving dinner and it is incredible! I’m used to lower-sugar desserts, so I cut the sugar in half for both the cake and the filling. It was plenty sweet for me. Great flavor. This is something I crave year-round, but haven’t found a good alternative until now. Thank you! I’m making it again tomorrow for a holiday party. I’m sure it will be a big hit.
So great to hear! Glad it satisfied your craving 🙂
This is absolutely delicious!! I used King Arthur’s GF measure for measure blend (with xanthum gum) and part of the cake broke as I was flipping it onto the towel. I covered the towel in A TON of powdered sugar. I rolled up the remains just fine, but when I unrolled it, it split in about five or six places from end-to-end. I was really careful not to overcook the cake since I knew it would crack. I’m wondering if I undercooked it, which led to it cracking. We definitely enjoyed eating the resulting mound of yummy pumpkin cake 🙂 Any tips or pointers? Thank you!
I’m glad it tasted good – but sorry it cracked! I would actually err on the side of overcooking rather than undercooking this cake. Gluten-free baked goods can be gummy and unstable if they are slightly undercooked. So I would try baking the cake an extra 2-3 minutes next time – I hope this helps! 🙂
Hi,
I was thinking about trying your recipe out for Thanksgiving. I was wondering if you are not using a flour that contains xanthan gum already, how much would you add?
This won’t work with a flour without xanthan gum. It will fall apart. Sorry about that!