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.
I have fresh laid eggs that are not large. How many should i use?
Hi Janell, it depends how big your fresh eggs are
Absolutely delicious! I made it exactly as the recipe written. I did have a crack as I was rolling it. Any suggestions?
I took it to my small group and everyone loved it. Unfortunately no leftovers 🙂. I’m the only one who is gf but No one knew it was gf. (Not even my husband). Do you know if it turns out as well if you use regular flour??
Hi Carol, Thank you! We haven’t tested it with regular flour.
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.
2 questions:
1. Can the roll be frozen?
2. Can it be made into a chocolate version somehow? I thought about keeping the pumpkin but leaving out the spices and reducing the flour a bit and adding cocoa powder. Or doing oil instead of pumpkin, leaving out the spices, and adding cocoa powder.
Hi BirdsMom, you can freeze the roll, but the frosting may thaw a little funky. As for a chocolate version, we have not tested that out yet, but we will be sure to let you know when we do!
where is the egg amount ?
Hi Rose, you need 3 eggs for this recipe.
I eat vegan and gluten free. What egg substitute would you recommend if I want to try to make the cake vegan?
Hi Michelle, we have not tested this recipe with an egg substitute, but we suspect you will have the best results with an egg replacer like Bob’s Red Mill.
Absolutely delicious!! Made one for my very picky son in law. He loved it and never knew it was gluten free😊. Made another one the next day (just to make sure the first one wasn’t a fluk)and it was just as delicious! Thank you!
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.
Natalie, did you ever end up successfully making it into a chocolate roll?
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.