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.
This was absolutely the best GF pumpkin roll I’ve ever made. I also made it dairy free. I used Violife cream cheese which, in my opinion is the closest tasting to real cream cheese. Make the frosting at least a day before and let it sit in the fridge to firm up. No one could believe it was both gluten-free and dairy free! Thank you for a great recipe!
Hi Stephanie, thank you so much for your review! So glad everyone loved it and great tips on the dairy-free option!
Suggestion – do not leave the DF cream cheese out to get room temp as the recipe suggests. My filling was liquid! I didn’t think to put it back in the fridge before I spread, but still – everyone loved it!! It was so gratifying to make my FIRST roll and have it turn out great!
Hi Tracy, thanks for the feedback! Glad they still turned out for you!
Very happy to have had a non pie thanksgiving dessert that was also GF and DF. It was my first attempt at a roll and overall quite successful. I feel like the picture is a tad misleading because the cream layer in it is so thick. I knew going in there was no way 1 package of cream cheese and 1 cup of powdered sugar was going to make anything more then a very thin layer of cream across all that cake, but it was a delicious layer and that’s the important thing. 🙂 And honestly it’s so rich I wouldn’t even want it thicker. I guess the picture just had me imagining a more balanced looking Swiss roll.
Hi Theresa, thanks for taking the time to comment! Glad the cream cheese/cake ratio worked out for you in the end!
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.
Hi Ashley, thanks so much for your positive review! We really appreciate it!
Any help on cracking? I’ve tried making these 4 times and every single time my cake cracks and splits in half! I’m following the directions to the letter, so I’m not sure what I’m doing wrong. I’m not subbing any ingredients and I measure by weight.
Hi Stephanie, we’re sorry you’ve had this experience! If following the recipe’s measurements and instruction exactly, then most likely it’s a case of overbaking. Even 1-2 minutes too long for your oven can impact a roll like this. If it seems like your oven is running hotter, you could even try reducing the temperature by 25°F, then baking slightly longer for a lower, slower bake. Make sure your dusting of powdered sugar on the towel is thick and roll it immediately while it’s still hot. We hope these ideas help!
I have made many pumpkin rolls in the past and I absolutely love them, but after I was diagnosed with celiac disease, I haven’t even tried the pumpkin roll recipe, but I thought tonight I would try this one and I’m so happy with it. It was delicious. thank you so much for the recipe.
Yay! We’re so happy to hear you loved the pumpkin rolls! Thank you for taking the time to share your positive experienced with us, Phyllis!
Hello! This recipe was delicious, but how can I make the icing thicker. It was really this. I added extra powdered sugar as well.
Hi Sarah, the best way to thicken the filling is to add more powdered sugar and to make sure the cake is completely cool so that it doesn’t melt the filling when you spread it on the cake. Next time you could also try adding the butter softened, instead of melted, and see if that helps before adding the extra powdered sugar. We hope this helps!
So delicious; this will definitely be made again. I added pumpkin pie spice and a little honey.
We’re so glad you enjoyed the pumpkin roll, Karla! Those additions sound delicious, too. Thank you for sharing your positive feedback with us!
I made this with GF Jules flour and it was AMAZING! As a celiac, I don’t really trust anything unless I made it and I never thought I would have a “good” pumpkin roll again. I rave about this to everyone and it gives such hope to the GF world that we CAN eat good stuff again! Thanks so much for sharing this gem!
Aww, we’re so pleased you enjoyed the pumpkin roll recipe so much! Thank you for the kind feedback. It’s also great to know that flour blend worked well for you!