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Meaningful Eats

Perfect Gluten-Free Pumpkin Roll {Grain-Free, Dairy-Free Option}

This pumpkin roll turns out great using a store-bought gluten-free flour blend that contains xanthan gum (a measure-for-measure flour).
Course Dessert, Snack
Cuisine American
Keyword gluten free, pumpkin, pumpkin cake recipe, roll
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 6 servings
Author Erin Collins

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

MAKE IT DAIRY-FREE: You can substitute dairy-free cream cheese very easily in this recipe. I like Kite Hill Almond cream cheese. You can also use a dairy-free butter substitute to make this totally dairy-free.

Nutrition

Calories: 451kcal | Carbohydrates: 69g | Protein: 6g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 128mg | Sodium: 741mg | Potassium: 138mg | Fiber: 2g | Sugar: 56g | Vitamin A: 4920IU | Vitamin C: 1.2mg | Calcium: 69mg | Iron: 1.5mg