Gluten-Free Pumpkin Roll
Published
A Pumpkin roll is one of those recipes that feels like the holidays the moment it hits the table. This gluten-free pumpkin roll has all the classic warm spices, a soft pumpkin sponge, and a creamy filling that makes every bite irresistible. It’s festive, crowd-pleasing, and surprisingly easy to master once you know the steps.
I used KA gf all-purpose flour and Kroger simple truth cream cheese with Country Crock plant butter. It was AMAZING. My family said it was the best pumpkin roll they had ever had.
– Birdsmom
I’ve made this recipe so many times to be sure it turns out soft, moist, and rolls up without cracking, even with gluten-free flour. The result is a light pumpkin sponge wrapped around a sweet cream cheese filling, and it tastes just like the holiday classic you remember. A pumpkin roll is a lot like a jelly roll cake, but with all the cozy fall spices that make it extra special. It’s perfect for Thanksgiving, Christmas, or simply when you’re craving something pumpkin. I hope you’ll give it a try, and if you do, I’d love to hear how it turned out for you in the comments!
Gluten-Free Baking Tips
- Cool before rolling. Unlike the traditional towel method, this recipe works best when the cake cools completely at room temperature before you roll it up. Once cooled, take your time. Tight but gentle pressure makes for a neat spiral without cracks.
- Line your pan well. Use parchment paper with enough overhang on the sides so you can lift the cake out easily without breaking it.
- Don’t overbake. Start checking at 13 minutes. The cake should spring back when lightly touched. Overbaking makes it dry and more likely to crack.
- Use the right flour blend. Not all gluten-free flours act the same. Some blends are starch-heavy and can make the cake gummy, while others without xanthan gum can leave it crumbly. For best results, stick with a 1:1 gluten-free baking blend that already includes xanthan gum. I prefer Pilsbury gluten-free all-purpose flour. If your cake turns out too dense, try sifting the flour before mixing to lighten the texture.
- Spread the batter evenly. Take a moment to smooth it out before baking so the cake bakes up flat and rolls neatly.
- Chill the filling. A slightly chilled cream cheese filling is easier to spread and won’t ooze out as you roll.
Gluten-Free Pumpkin Roll
Equipment
- 10 x 15-inch pan
Ingredients
Pumpkin Cake
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup canned pumpkin puree
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
- ¼ tsp salt
- 1 tsp vanilla extract
- ¾ cup all-purpose gluten-free flour with xanthan gum
- ⅛ cup powdered sugar, to sprinkle over the pumpkin roll
Cream Cheese Frosting
- 1 8-oz package cream cheese, softened
- 6 tbsp butter, softened
- 1 cup powdered sugar
- 1 tsp 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 puree, 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 to 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.
Notes
- 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.
- Trim for presentation: Slice a thin piece off each end after rolling for those picture-perfect swirls.
- Measure gluten-free flour with the spoon-and-level method. Use a spoon to fill a dry measuring cup, then level it off with a knife. Don’t scoop directly from the bag, or you’ll pack in too much flour.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make A Gluten-Free Pumpkin Roll Step by Step
Gather the Ingredients: Gather all the ingredients together. Preheat the oven to 375°F. Line a 15 x 10-inch pan with parchment paper and lightly spray the parchment with gluten-free cooking spray.
Beat the eggs and sugar: In a large mixing bowl, beat together 3 large eggs and 1 cup granulated sugar until fully combined and slightly thickened.
Add pumpkin spices: Add ⅔ cup canned pumpkin puree, ½ tsp baking powder, ½ tsp baking soda, ¼ tsp salt, 1 tsp pumpkin pie spice, ½ tsp cinnamon, and 1 tsp vanilla extract to the egg mixture. Mix until smooth.
Stir in the flour: Stir in ¾ cup gluten-free all-purpose flour with xanthan gum (I like Pillsbury Gluten-Free Flour) and mix until just combined.
Spread the batter: Spread the batter evenly into the prepared pan.
Bake the cake: Bake for 13 to 15 minutes, or until a toothpick inserted in the center comes out clean.
Cover and cool: Remove from the oven and immediately cover the pan with aluminum foil. Allow the cake to cool to room temperature while covered.
Make the frosting: In a medium bowl, beat together 6 tbsp softened butter, 1 (8-oz) package softened cream cheese, and 1 tsp pure vanilla extract until smooth and creamy. Add 1 cup powdered sugar and beat until light, fluffy, and spreadable.
Spread the frosting: Once cooled, take off the foil. Spread the prepared cream cheese frosting evenly over the cake with a spatula.
Roll: Position the cake so one short edge is closest to you. Using the parchment paper for support, gently fold the edge over itself to begin rolling. Continue lifting the parchment and rolling until the cake forms a log.
Wrap and chill: Wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least 1 hour.
Dust and serve: Before serving, dust the roll with ⅛ cup powdered sugar and slice.
Serving Suggestions
This pumpkin roll is always the star of my holiday dessert table. I love slicing it into thick swirls and serving it with a cup of hot coffee or spiced tea. It also makes a beautiful addition to a Thanksgiving spread or Christmas party tray alongside other holiday classics like gluten-free spice cake or gluten-free apple pie.
Storage Instructions
You can easily make this pumpkin roll ahead of time, which makes holiday baking so much less stressful. Once it’s rolled and chilled, wrap it tightly in plastic wrap and keep it in the refrigerator for up to 4 days.
If you’d like to freeze it, wrap the roll in plastic wrap and then foil to protect it from freezer burn. It will keep well in the freezer for up to 2 months. Thaw it overnight in the fridge before slicing and serving.
More Gluten-Free Pumpkin Dessert Recipes to Try
- Gluten-Free Pumpkin Bread
- Crustless Pumpkin Pie
- Gluten-Free Pumpkin Pie
- Gluten-Free No-Bake Pumpkin Cheesecake
Our Gluten-Free Pumpkin Roll recipe was originally published on 11/03/22. It was updated and republished to be better than ever 10/22/25.
Excellent recipe! I followed the recommended tips, which were helpful. I shared the pumpkin roll with family at Christmas. Everyone loved it and many have asked for this recipe. This one is a winner!!
Thanks Jill! Glad you loved the gluten-free pumpkin roll!
Do you have an easy gluten free chocolate cake roll? We love this
pumpkin roll recipe. Thank you.
Hi Karen, we don’t have a chocolate version but that sounds yummy!
Did exactly as was written. Unfortunately, this cake cracked at every turn. I have made yule logs before, always rolled immediately after oven so as not to crack. Then cooled. But I tried your way and it was a huge fail. Now what am I going to take for my Christmas dessert? Tastes ok but looks a wreck. Argh!!!
Sorry it didn’t turn out for you Debra!
Made the Pumpkin Roll for my family. It was a hit and I’m making it again for Christmas!
Made this for Thanksgiving. I have a gluten allergy and this was just wonderful. No one knew it was gluten free. In fact ,they said it was the best pumpkin roll they have ever had. I’m making more for the Christmas holiday.
Just make sure you follow the recipe and let the cake cool.
I wasn’t sure how this would turn out with the flour blend I make, but it turned out perfectly!! I made it for a church gathering and for our Thanksgiving family gathering. Everyone loved it! It’s so moist and delicious and easy to make. I’ll definitely be making it again!!
Your GF pumpkin roll was absolutely delicious. Thank you so much!!
This was so good I Would love to see a recipe for a yule log for Christmas!
Great great recipe! I had been asking around for a gluten free recipe for a pumpkin roll for my Thanksgiving and all my gluten free friends said “Don’t try it, it just cracks.” Well, this one doesn’t!! It worked beautifully. I followed the directions to a T to make sure I didn’t mess it up and it was perfect!!
you specify canned pumpkin. Is that just what you used, or is there a reason do you not recommend fresh pumpkin
Hi Linda, this recipe was tested with canned pumpkin puree.