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An easy recipe for a gluten-free pumpkin roll. A perfectly spiced and soft gluten-free pumpkin cake filled with a cream cheese frosting. The recipe also includes a how-to video!
Gluten-Free Pumpkin Roll
This classic pumpkin dessert is made with a soft and moist gluten-free pumpkin sponge cake filled with a cream cheese frosting. A pumpkin roll is very similar to making a classic jelly roll cake.
I found a less fussy method for rolling the cake from Stella Park’s jelly roll recipe. With her method of covering the hot cake with aluminum foil, the cake will not crack when rolling. No more flipping the cake onto a towel and rolling it up several times. Her method insures a nice moist cake that easily rolls.
Making a gluten-free pumpkin roll is easier than you think! You can see just how easy it is to make in the detailed recipe step photos or in the recipe video.
Ingredients For Gluten-Free Pumpkin Roll
It takes only a few simple ingredients to make this gluten-free pumpkin roll.
Pumpkin Puree: The pumpkin puree not only gives this cake it’s flavor but also is key for the cake’s moist texture. The pumpkin is the reason this cake recipe does not need oil. It’s really important that you use pumpkin puree and not pumpkin pie filling. Pumpkin pie filling (or mix) is pre-sweetened and has added spices. If you were to use pumpkin pie filling in place of the canned pumpkin puree, the pumpkin bread will be way too sweet and spicey! I like Libby’s 100% pure canned pumpkin.
Eggs: The eggs help give structure to the cake. The height and texture of the cake are determined by the balance between the eggs and the gluten-free flour.
Granulated Sugar: Not only does sugar sweeten the cake, but it helps the cake be soft and moist.
Baking Powder and Baking Soda: These two ingredients are necessary for leavening the cake.
Pumpkin pie spice, cinnamon, salt, and pure vanilla extract: These ingredients are purely for enhancing the flavor of the cake and frosting.
All-Purpose Gluten-Free Flour with Xanthan Gum: Gluten-free flour is what makes this recipe a sponge cake recipe.
Cream Cheese: The cream cheese brings flavor and creaminess to the frosting.
Butter: It adds to both the flavor and texture of the frosting.
Powdered Sugar: It is used for both the sweetener and provides structure to the frosting.
How To Make A Gluten-Free Pumpkin Roll
Gluten-Free Pumpkin Cake
- Preheat oven to 375°F. Line a 15 x 10-inch jelly-roll pan with parchment paper. Spray the parchment paper with gluten-free cooking oil spray.
- In a large bowl, beat the eggs and granulated sugar until fully combined.
- Add the pumpkin pure, baking powder, baking soda, salt, pumpkin pie spice, the cinnamon, and the pure vanilla extract to the egg mixture and mix until fully combined.
- Add in the gluten-free all purpose flour and mix until fully combined.
- Spread the batter evenly into prepared pan.
- Bake for 13 to 15 minutes or until an inserted toothpick comes out clean.
- Once the cake is out of the oven, immediately cover the baking pan with aluminum foil. Allow the covered cake to cool to room temperature.
- Once the cake is cooled to room temperature, remove aluminum foil.
- With a spatula, spread cream cheese frosting over cake.
- Turn the cake so that one of the short edges of the cake pan is closest to you. Using the parchment paper, lift the edge of the cake closest to you (the short edge) and gently fold it over itself to start the roll.
- Gently lift the parchment paper to continue the roll the cake away from you until the cake is in a log shape.
- Wrap the gluten-free pumpkin roll in plastic wrap and refrigerate at least one hour. Sprinkle the pumpkin roll with powdered sugar before slicing.
- Store leftovers in an airtight container in the refrigerator.
Cream Cheese Frosting
- In a medium-sized bowl, beat the butter, cream cheese, and pure vanilla extract together until smooth.
- Add in the powdered sugar and mix together until smooth.
Gluten-Free Flour
We researched and tested the best gluten-free flours on the market to use for anything you’re looking to bake.
This gluten-free pumpkin roll was made with Pillsbury gluten-free flour. It is a cup-for-cup all-purpose gluten-free rice flour blend and already has the xanthan gum and starches included.
Most gluten-free all-purpose flour blends have starches and xanthan gum already in them. The xanthan gum helps replace the elasticity and texture of gluten.
So make sure to check the ingredients of your gluten-free flour so as not to add any extra xanthan gum to your flour if it already includes it. If you do, you will get a gummy cake!
My favorite gluten-free flour is Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
This gluten-free pumpkin roll recipe with not work with almond, oat, or coconut flour.
Tip For Measuring Gluten-Free Flour
It is super important to use a measuring cup made for dry ingredients (not a Pyrex liquid measuring cup) to measure gluten-free flour. I measure the gluten-free flour with the “spoon & level” method.
I use a large spoon to scoop the flour into the measuring cup. Then I use the back of a knife to level off the top of the measuring cup.
Please do not scoop the flour directly out of the bag with your measuring cup. If you do, you could end up with more flour than is called for in the recipe.
Ingredients Substitutions For Gluten-Free Pumpkin Roll
I have tested this gluten-free pumpkin roll recipe with dairy-free ingredient substitutions.
For Dairy-Free:
For the butter, you can use dairy-free butter. I like Smart Balance buttery spread.
Pillsbury canned cream cheese frosting or for the cream cheese, you can substitute with dairy-free cream cheese. I like Kite Hill and Violife brands. You may need to add more powdered sugar since dairy-free cream cheese is really soft.
Easy Pumpkin Roll
The gluten-free pumpkin roll is an easy but elegant dessert to make. This soft pumpkin cake with swirls of cream cheese frosting is always a beautiful addition to any holiday table.
More Gluten-Free Pumpkin Recipes To Try!
- Gluten-Free Pumpkin Bread {Dairy-Free}
- Gluten-Free Pumpkin Bars {Dairy-Free Option}
- Gluten-Free Pumpkin Crumb Muffins {Dairy-Free Option}
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Gluten-Free Pumpkin Roll
Ingredients
Pumpkin Cake
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose gluten-free flour with xanthan gum, I like Pillsbury gluten-free flour. Not all gluten free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- 1/8 cup powdered sugar, to sprinkle over the pumpkin roll
Cream Cheese Frosting
- 1 8-ounce package cream cheese, softened , For dairy-free: use Pillsbury canned cream cheese frosting or for the cream cheese, you can substitute with dairy-free cream cheese. I like Kite Hill and Violife brands. You may need to add more powdered sugar as dairy-free cream cheese is really soft.
- 6 tablespoons butter, softened , For dairy-free use Smart Balance butter spread.
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
Gluten-Free Pumpkin Cake
- Preheat oven to 375°F. Line a 15 x 10-inch jelly-roll pan with parchment paper. Spay the parchment paper with gluten-free cooking oil spray.
- In a large bowl, beat the eggs and granulated sugar until fully combined.
- Add the pumpkin pure, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and the pure vanilla extract to the egg mixture and mix until fully combined.
- Add in the gluten-free all purpose flour and mix until fully combined.
- Spread the batter evenly into prepared pan.
- Bake for 13 to 15 minutes or until an inserted toothpick comes out clean.
- Once the cake is out of the oven, immediately cover the baking pan with aluminum foil. Allow the covered cake to cool to room temperature.
- Once the cake is cooled to room temperature, remove aluminum foil.
- With a spatula, spread cream cheese frosting over cake.
- Turn the cake so that one of the short edges of the cake pan is closest to you. Using the parchment paper, lift the edge of the cake closest to you (the short edge) and gently fold it over itself to start the roll.
- Gently lift the parchment paper to continue the roll the cake away from you until the cake is in a log shape.
- Wrap the gluten-free pumpkin roll in plastic wrap and refrigerate at least one hour. Sprinkle the pumpkin roll with powdered sugar before slicing.
Cream Cheese Frosting
- In a medium-sized bowl, beat the butter, cream cheese, and pure vanilla extract together until smooth.
- Add in the powdered sugar and mix together until smooth.
Video
Notes
- I like Pillsbury gluten-free flour. Not all gluten free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- For dairy-free: For dairy-free use Smart Balance, dairy-free cream cheese or Pillsbury canned cream cheese frosting. I like Kite Hill and Violife dairy-free cream cheese.
- Store leftovers in an airtight container in the refrigerator.
- Mama says, "always check your labels!"
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Haven’t made your receipe yet but it it looks easier than the one I tried before. Definitely going to make it this holiday. One question, can I freeze it if need to bake for family few days ahead of serving?
Hi Lai! Yes, definitely. You could either refrigerate it tightly covered in plastic wrap for up to 3 days, or freeze it and then allow it to thaw in the refrigerator the day before serving.
If I wanted to make a chocolate Swiss roll, do you have suggestions on how to modify this recipe? I searched but didn’t find a recipe on your website for one, and I trust your recipes so I am nervous to try others I find out there. Thank you!
Hi Natalie! Unfortunately there would be a lot of modifications needed to translate this recipe into a chocolate Swiss roll, so I’m not able to give suggestions without actually developing a new recipe.
I made this for Thanksgiving and my kids loved it. The rolling method worked well. I needed to bake the cake a bit longer probably due to using a different oven and the substitutes I used. I used Violife cream cheese and had to use spectrum shortening since butter substitutes don’t work with my family due to multiple allergies with different members of the family.
I have made this twice and each time it is PERFECT! This is a delicious recipe and so super simple to make. I have made “rolls” before and none have ever turned out this pretty. This recipe is definitely a keeper. Thanks.
Made it my husband and our dinner guests loved it > I will definitely make it again.
Absolutely delicious! All of the family members who tried it loved it! Definitely a keeper! I did struggle getting my filling to thicken up. I used violife and it just wouldn’t thicken. Couldn’t add any more powdered sugar or it would have been unbearably sweet. But, no one complained! Thank you so much!
Perfect recipe that everyone loved! Perfect balance and not overly sweet. Every asked for recipe!
I doubted the method but!! Surprise!!! – it rolled up perfectly!!! This is the first gluten free pumpkin roll that hasn’t looked like it had been in a terrible accident before being served. I followed the directions to the letter and it was absolutely delicious – everyone loved it and I’m the only one who doesn’t eat gluten. I was even asked for the recipe. It was easy and fun to make and by request a part of every holiday now! Thank you!
I made this and my husband who is not gluten free LOVED IT! Is is so delicious and moist. So easy to make too. Thank you for your fantastic recipes!
When maki g gluten free- do you use all dry ingredients “gluten free” or only the flour???
Hi Rita! All of the other dry ingredients (sugar, baking soda, salt, etc…) in the recipe are naturally gluten-free. I hope you try my recipe and enjoy it.