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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.
Consistency and texture was excellent. Presentation is very nice!
I thought the flavor of the pumpkin cake was a bit bland. What other spices and how much, could be added to “spice it up?”
Also, parchment paper instead of the tea towel, made it very easy to roll up.
You can definitely add a little more spice if you prefer! 1 teaspoon cinnamon, 1/4 teaspoon nutmeg and a pinch of cloves might be nice. Glad the consistency and texture worked out for you.
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!
Hooray! I’m so glad your first attempt at a pumpkin roll was successful! Thanks for the comment!
Can you freeze this?
It’s definitely worth a try! Gluten-free cake can be a bit delicate, but I think it should work. I would try wrapping it tightly first in a layer of plastic wrap and then in a layer of foil. I hope this helps!
Any suggestions for getting it not to fall apart when you flip it? It also cracked a lot when I unrolled it.
Lately I’ve been using parchment paper instead of a dish towel. Make sure you roll it up as soon as it comes out of the oven. The hot cake will be soft and pliable and should roll up without cracking. I hope this helps!
I have a question. Have you ever tried using parchment paper instead of wax paper and rolling up the Pumpkin in parchment paper?
I haven’t tried that myself but I think it might work! Let me know if you try it 🙂
Hi,
I have a question and I am hoping you can help me. I didn’t see your site before I made the Libby Pumpkin Roll. I substituted the regular flour for the King Arthur Measure for Measure. Everything else in the recipe is gluten free. Everything went find until I unrolled it and it started to crack…and crack and crack.
I saw your recipe and it’s very similar to the Libby Roll. I’m going to try your recipe this weekend but I wondered if you had any tips.
Thank you in advance.
Cathy
I made this for dessert to have after dinner tonight. I used 1/4 cup of coconut sugar instead of one cup of sugar. And I used pumpkin pie seasoning instead of cinnamon. All I had. Followed the recipe after that. The cake was so good my kids asked if I could make it again. I used a clean white shirt instead of a tea cloth. It worked out beautifully
Hooray! I’m glad it turned out with coconut sugar. I’m happy your family enjoyed it!
My family loves this. Can’t tell that its GF. Have to make it every time .
This is so good! I used to order gluten free pumpkin roll from a local bakery, but wasn’t able to do that this year so I tried this recipe instead. Wow! This had to be the best pumpkin roll I have ever tasted! I have never baked a pumpkin roll before and am so impressed with how easy this recipe was for a beginner like me! My entire (non-gluten free) family requested that I make more next thanksgiving.
I’m so glad it turned out for you! That’s the best when non-GF people love it too. Thanks for the comment!
I make a pumpkin roll every year for thanksgiving and my fiancé recently had to switch to gluten and dairy free options due to dietary restrictions. This recipe saved the day and turned out so wonderful and delicious. Thank you!
I’m so glad it turned out well for you! It’s so nice to be able to have your old favorites after going gluten-free!
Can the completed dessert be frozen? Maybe wait for the powered sugar dusting until after thawing?
Yes this should work! Waiting to dust it with powdered sugar after it’s thawed is a good idea.
Can you use ghee in place of the butter?
I think that should work great!
Have you tried making this vegan? Our Thanksgiving is vegan and gluten-free due to allergies, so do you have any ideas on what to substitute the eggs for? I made this last year just gluten free and it was a huge hit! Thanks!
Hi Allie! I’ve never tried making this vegan so it’s hard to say how it would turn out. The filling can definitely be made dairy-free with DF cream cheese. I think the eggs are really important for the structure of the cake. Sorry about that!
We love this recipe but not longer need to be gluten free. If I made this with regular flour would then ingredients be the same?
Yes! This can be made with regular flour just as it is. Enjoy!
I made this pumpkin roll last Thanksgiving and will be making it again this year because EVERYONE loved it! I made it gluten and dairy free due to family allergies and it was perfect! Question, this year I want to also make a chocolate roll for the kiddos, do you know what I could substitute the pumpkin for and if I should do slightly less flour to compensate for cocoa powder? It would also have to be gluten and dairy free. Any suggestions would be appreciated! Thanks for the amazing recipe!
Use applesauce…unsweetened probably…and maybe cut back the flour a bit to compensate for the cocoa powder…
You have to experiment
Do you use pure pumpkin? Are the one with all the spices in it ? Thanks
I use pure pumpkin. You want to look for 100% pumpkin puree! I hope this helps!