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Gluten-Free Pumpkin Roll

By Audrey Roberts

5 from 9 votes

on Nov 3, 2022

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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.

See the best gluten-free flours

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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5 from 9 votes

Gluten-Free Pumpkin Roll

By: Audrey Roberts

Servings: 14 servings

Prep: 30 minutes mins

Cook: 13 minutes mins

Chilling Time: 1 hour hr

Total: 1 hour hr 43 minutes mins

An easy recipe for a gluten-free pumpkin roll. A perfectly spiced gluten-free pumpkin cake filled with a cream cheese frosting. The recipe also includes a how-to video!

Ingredients 

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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

US Customary - Metric

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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

Serving: 1sliceCalories: 179kcalCarbohydrates: 30gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 53mgSodium: 136mgPotassium: 57mgFiber: 1gSugar: 24gVitamin A: 2025IUVitamin C: 1mgCalcium: 22mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert

Cuisine: American

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