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! ★★★★★“
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.
I’m about to make this and it will be my first roll ever, so I’m nervous. Anyway… I don’t have a 10×15 jelly roll pan. Mine are 11 x 16.75. Do you think this make a huge difference in how it turns out?
The size of pan really matters here unfortunately! The cake roll will be too thin and might break with a bigger pan.
I just made this It was so yummy. My sister tasted it and out of surprise kept asking “Is this really gluten-Free?”….. Thank you.
That’s the best when nobody can tell! I’m glad you enjoyed it 🙂
This looks amazing. I’m allergic to gluten, nuts, soy, corn and eggs. Any idea what I can substitute. Some ingredients have corn in them and I can’t use eggs.
You can instead use applesauce and it tastes exactly the same!
That’s great to know! Thanks for the comment 🙂
Can this recipe freeze well? I’m already making so much food for Christmas that if I can do some of it ahead of time, I’ll be way less stressed!
Absolutely delish! I used pumpkin pie spice & doubled the amount for flavor, tho !
Why roll only good up to 2 days in fridge? Just seems like it would last longer??…
I very well could! I worry the cake would start to get crumbly or fall apart after too long. But it might last longer than 2 days!
Wow, this was so delicious and quite easy to make! I baked it only for 14 minutes and instead of turning the pan over, I simply took the parchment and cake off of the pan, and rolled the cake (with the parchment still on) with the tea towel. It was so moist and the cream cheese frosting wasn’t overly sweet. It reminded me of eating my mom’s famous pumpkin bars so it felt so nostalgic. Great recipe!!
I’m glad it turned out for you and reminded you of your Mom’s recipe! 🙂
can you freeze this one? Thank you! Looks amazing going to give it a go this week
I haven’t tried freezing but unfortunately I don’t know how it would go! Sometimes gluten-free cakes don’t hold up as well to freezing. Let me know if you try it though!
I made this recipe with just a couple of changes. I beat the eggs and sugar together til thick, gently mixed in the pumpkin, then folded the combined dry ingredients into it. it baked up very nicely and rolled flawlessly. I used Bob’s Red Mill 1 to 1
These turned out so good! I made mine with Pamelas Baking Mix. They were delicious!
Delicious! But the next time I make it, I’m going to reduce the amount of sugar that I use. I’m trying to cut back on my sugar intake, and I think this recipe will be just as good with a bit less sugar. It was really, really good!!!
I used 1/2 the amount of sugar in the cake and 1/3 less in the filling and it was still DELICIOUS!
i only have an gluten free all purpose flour right now. it has the xanthan gum in it! i can go get 1-1 baking flour, but what’s the difference? does it matter that much?
If it has xanthan gum in it it will work just great!
Does it need a full cup of sugar in the cake part and frosting?
Yes this recipe needs the full amount of sugar in the cake part to have the right texture. You might be able to get away with slightly less in the frosting though.
I messed up the roll and it broke. I improvised and made it into a layer cake and it was one of the best GF cakes I’ve made, and with a celiac husband, I bake GF frequently. Have you tried any variations of this same cake recipe? Maybe strawberry purée instead of pumpkin? Trying to see how I could recreate the cake I made today with other flavors.
I made this for Christmas Eve dinner and is was so flavorful and rich. It was a hit
I made mine vegan by using Earth Balance buttery spread and replacing egg with applesauce and about a tbsp of Neat Egg egg replacer.
I also added nutmeg and clove in with the cinnamon and stiffened up the filling a tiny bit with about 1/2 cup more powdered sugar with the vegan cream cheese.
I used GoVeggie brand cream cheese and it was very soft.
I didn’t find I needed to melt the butter first either.