This gluten free pumpkin roll is soft, perfectly spiced, and filled with a rich cream cheese filling that's smooth, creamy, and just sweet enough. It may look impressive, but this classic fall dessert is much easier to make than you might think.
Whether you're baking for Thanksgiving, a holiday party, or simply celebrating pumpkin season, this pumpkin roll is guaranteed to impress. I'll walk you through every step-from rolling the cake while it's still warm to creating a beautiful swirl-so you can make this recipe with confidence, even if it's your first time.
If you're looking for even more pumpkin baking inspiration, be sure to try my Pumpkin Pie with Condensed Milk, Soft Pumpkin Cookies, or Gluten Free Pumpkin Scones.
Why have I never tried to make a gluten free pumpkin roll before? This dessert is SO beautiful and delicious, but somehow it had never made its way into my to-bake list... until now.
I just had to add it into the mix for fall because, as you know, I love to take classic and well-loved recipes and give them my own little touches to make them allergy friendly.
If you ARE familiar with pumpkin rolls, then you're probably familiar enough with the recipe. This isn't a super original recipe and almost every classic pumpkin roll recipe you will find out there on the Internet has the same basic ingredients.
I adapted my gluten free pumpkin cream cheese roll straight from Libby's... a real authority when it comes to all things pumpkin, as far as I'm concerned.
This is one of those desserts that seems way more intimidating than it actually is. The key is to read through all of the instructions and notes (maybe twice), and then be patient and gentle. I think you may end up surprising yourself... and then maybe want to go on a roll-making frenzy, like I did.
Jump to:
Why You'll Love This Recipe
- Surprisingly easy to make. I'll walk you through every step so even first-time pumpkin roll bakers can make it successfully.
- Soft, flexible cake that rolls beautifully. Rolling the cake while it's warm helps create that classic swirl without cracking.
- Rich cream cheese filling. The tangy filling perfectly balances the warm pumpkin spice flavors.
- Perfect for Thanksgiving and the holidays. It's an impressive make-ahead dessert that's always a crowd favorite.
- No one will guess it's gluten free. The cake is soft, moist, and every bit as delicious as a traditional pumpkin roll.
Ingredient Notes and Substitutions
Gluten free flour
I use Bob's Red Mill 1-to-1 Gluten Free Baking Flour because it consistently produces a soft, flexible cake that rolls well. If you're using another gluten free flour blend, make sure it contains xanthan gum. If you don't need the recipe to be gluten free, all-purpose flour works as a 1:1 substitute.
Pumpkin pie spice
Pumpkin pie spice gives this pumpkin roll its classic warm fall flavor. If you don't have any on hand, you can easily make your own blend using cinnamon, ginger, nutmeg, and cloves.
Canned pumpkin puree
Be sure to use 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugar and spices that will change both the flavor and texture of the cake.
Cream cheese
Use a full-fat block of cream cheese rather than the spreadable kind sold in tubs. Block cream cheese creates a thicker, more stable filling that's much easier to spread and roll.
Why This Recipe Works
Traditional pumpkin rolls can feel intimidating, but this recipe is designed to make the process as foolproof as possible. Rolling the cake while it's still warm helps prevent cracks, while the pumpkin keeps the cake soft and flexible enough to roll easily. A simple cream cheese filling adds just the right amount of richness without overpowering the warm pumpkin spice flavor.
Step by Step Instructions
Okay, this is going to seem like a lot to take in but just stick with me. I'm going to walk you through the entire thing.
STEP ONE: The pumpkin cake itself is super simple. Start by whisking the dry ingredients together in a small bowl.
STEP TWO: Mix the sugar with the pumpkin and vanilla in a second, larger bowl.
STEP THREE: Fold the dry mixture into your wet mixture.
STEP FOUR: Transfer the batter onto a parchment-lined baking sheet and bake on 350ยบF for around 15 minutes. You can tell when it's done because the top of the cake will spring back slightly if you touch it.
STEP FIVE: As soon as the cake comes out of the oven, carefully lift it from the baking sheet using the parchment paper. Starting with one of the short ends, gently roll the cake up while it's still hot, leaving the parchment paper inside the roll. This helps the cake "remember" its shape and greatly reduces the chance of cracking later. Let the rolled cake cool completely on a wire rack before adding the filling.
STEP SIX: In the meantime, make the filling by simply mixing up the 3 ingredients.
STEP SEVEN: When the pumpkin cake has cooled completely, unroll it. Spread the cream cheese filling evenly on top. Then we're going to roll it back up, this time without the parchment paper. Just peel it off the cake as you go.
STEP EIGHT: Wrap the pumpkin roll tightly in plastic wrap, then pop it into the fridge to chill for at least 1 hour.
Expert Tips
- This is an important tip so I'm reiterating it yet again. Remember to roll the cake up as soon as it comes out of the oven! The cake needs to be hot when it's rolled up.
- Use parchment paper, not a dish towel, to roll the cake into.
- Make sure your parchment paper is slightly larger than the baking sheet, so that you have a bit of overhang. It will make it way easier to lift out.
- Make sure not to overbake the cake. A pumpkin roll only bakes for about 15 minutes. Overbaking can dry out the cake, making it more likely to crack when rolled.
- Do not attempt to unravel your pumpkin roll too early. Wait for it to cool completely before unrolling.
- The chill time is important here! It really helps the cake and filling set up beautifully.
- For the prettiest presentation, wait until just before serving to dust the pumpkin roll with powdered sugar. This keeps it looking fresh instead of letting the sugar absorb into the cake during storage.
- An offset spatula makes it much easier to spread the cream cheese filling into a smooth, even layer without tearing the cake.
Frequently Asked Questions
Small cracks are completely normal and can usually be hidden with a dusting of powdered sugar. Larger cracks typically happen if the cake cools too much before it's rolled or if it was slightly overbaked. Rolling the cake while it's still warm helps create a flexible cake that holds its shape beautifully.
Store leftover pumpkin roll tightly wrapped in plastic wrap in the refrigerator for up to 4 days. Because of the cream cheese filling, it should always be refrigerated. For longer storage, freeze it for up to 3 months.
Yes! All you need to do is use non-dairy cream cheese and butter for the filling.
I haven't tried this myself, but you should be able to use fresh pumpkin puree. You may need to remove some of the moisture from the puree before mixing into your batter.
Yes! Pumpkin roll is actually an excellent make-ahead dessert. Prepare it up to 2 days in advance, wrap it tightly in plastic wrap, and refrigerate until you're ready to serve. Dust with powdered sugar just before serving for the best presentation.
Absolutely. Wrap the finished pumpkin roll tightly in plastic wrap, then wrap it again in aluminum foil or place it in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before slicing and serving.
If you can't get enough cozy baking, browse my complete Gluten Free Fall Desserts collection for even more seasonal favorites. And if you're planning your Thanksgiving dessert menu, this pumpkin roll and my Gluten Free Apple Crisp make the perfect pair-one elegant centerpiece dessert and one cozy baked fruit dessert.
Did you make my gluten free pumpkin roll? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog! And don't forget to subscribe to get new recipes directly in your inbox.
Related Recipes To Try
๐ Recipe
Gluten Free Pumpkin Roll
Ingredients
- ยพ cup (111g) gluten free flour (I use Bob's Red Mill 1 to 1)
- ยฝ teaspoon baking powder
- ยฝ teaspoon baking soda
- ยฝ teaspoon pumpkin pie spice
- ยผ teaspoon salt
- ยพ cup (150g) granulated sugar
- ยพ cup (170g) pumpkin puree
- ยฝ teaspoon vanilla extract
Filling
- 8 ounces cream cheese room temperature
- 6 tablespoons (85g) unsalted butter room temperature
- 1 cup (120g) powdered sugar sifted
Instructions
- Preheat oven to 350ยฐF. Line a baking sheet with parchment paper, making sure to leave a bit of extra paper hanging over either end.
- In a small bowl, whisk the flour, baking powder, baking soda, pumpkin pie spice, and salt together.ยพ cup (111g) gluten free flour , ยฝ teaspoon baking powder, ยฝ teaspoon baking soda, ยฝ teaspoon pumpkin pie spice, ยผ teaspoon salt
- In a larger bowl, mix the sugar with the pumpkin puree and vanilla extract until combined. Fold the dry ingredients into the wet ingredients.ยพ cup (150g) granulated sugar, ยพ cup (170g) pumpkin puree, ยฝ teaspoon vanilla extract
- Pour the batter onto the lined baking sheet, using a rubber spatula to spread out to a thin, even layer. Bake for 15-16 minutes or until the cake springs back slightly when touched. Immediately remove parchment paper from the pan and place onto a clean, heatproof surface. Starting at the short end, gently roll the cake, with the parchment paper attached, and transfer rolled-up cake to cooling rack to cool completely.
- While the cake cools, make the filling. Mix the cream cheese, butter, and powdered sugar together until smooth.8 ounces cream cheese, 6 tablespoons (85g) unsalted butter, 1 cup (120g) powdered sugar
- Once the cake has cooled to room temperature, carefully unroll. Spread the filling over the cake. Re-roll, this time peeling the parchment paper off as you go. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour.
Notes
- Make sure you are using 100% pure canned pumpkin puree, NOT pumpkin pie filling.
- If you don't have pumpkin pie spice on hand, you can make your own by combining cinnamon, nutmeg, allspice, and ginger.ย
- The cake must be completely cooled before you attempt to spread the filling on top, otherwise the filling will melt into your cake.ย
Praying Mema says
How many days in advance can this pumpkin roll be made
Taleen Benson says
Hi there! You should be able to make it 2โ3 days ahead. Just wrap it tightly in plastic wrap (I like two layers) and store it in an airtight container in the refrigerator.