Perfect Gluten-Free Pumpkin Roll (Dairy-Free Option)

two slices of pumpkin roll on a white plate with a fork.

Meaningful Eats

Perfect Gluten-Free Pumpkin Roll (Dairy-Free Option)

6 servings

Soft, spiced pumpkin cake wrapped around velvety cream cheese filling.

This easy cake is a showstopper and perfect for the holidays — nobody will be able to tell it's gluten-free! (And it's easy to make dairy-free too!)

Course Dessert, Snack

Cuisine American

Prep Time 10

Cook Time 18

Total Time 28

Author Erin Collins

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 15x10 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

Gluten-Free Flour: Be sure to use a gluten-free measure-for-measure flour blend that contains xanthan gum. I use King Arthur Flour Measure-for-Measure Flour.

Dairy-Free: Use dairy-free cream cheese, like Kite Hill Almond Cream Cheese, and dairy free butter.

To Make-Ahead: You can 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. 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.

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