Gluten-Free Pumpkin Roll

Name: Gluten-Free Pumpkin Roll
Prep time: 40 min
Cook time: 12 min
Total time: 52 min
Yield: 12
Cuisine: American
Ingredients: 8 oz cream cheese, softened; 1 cup powdered sugar; ½ tsp ground cinnamon; 1 tsp vanilla extract; ⅛ tsp salt; ½ cup heavy cream, whipped stiff; Powdered sugar for topping; ¾ cup all-purpose gluten-free flour; ¾ tsp xanthan gum; ½ tsp baking powder; ½ tsp baking soda; ¼ tsp ground nutmeg; ¼ tsp salt; 3 large eggs; ⅔ cup canned pumpkin puree (150 g); ½ cup sugar; ¼ cup dark brown sugar; 1 tsp vanilla extract

Why You’re Going to Love This Gluten-Free Pumpkin Roll Cake

This gluten-free pumpkin roll stands out for its irresistibly soft sponge and silky filling.
Unlike many gluten-free desserts that can be dense, this recipe uses the right blend of gluten-free flour and xanthan gum to achieve a light texture.
Each slice features the comforting aroma of pumpkin, cinnamon, and nutmeg, making it ideal for cool autumn days.
It’s also easy to prepare and stores beautifully in the fridge, so you can make it ahead for holidays or gatherings.
Once dusted with powdered sugar, it looks as elegant as it tastes, perfect for impressing guests without any gluten worries.

Ingredients in Gluten-Free Pumpkin Roll

The ingredients are straightforward and pantry-friendly. Here’s everything you’ll need:

Equipment Needed for This Gluten-Free Pumpkin Roll

You don’t need any special tools, but having the right equipment makes rolling and baking easier:

9 x 13-inch jelly roll pan
Parchment paper
Electric mixer
Cooling rack
Offset spatula for spreading the filling

If you’re new to gluten-free baking, keeping your tools clean from cross-contamination is key. Designate separate utensils for gluten-free recipes whenever possible.

How to Make a Gluten-Free Pumpkin Roll

Prepare the Pan
Preheat oven to 350°F. Line a 9 x 13-inch jelly roll pan with parchment paper, leaving extra paper hanging over the sides for easy lifting later.

Mix Dry Ingredients
In a medium bowl, whisk together gluten-free flour, xanthan gum, baking powder, baking soda, nutmeg, and salt.

Blend Wet Ingredients
In a large bowl, beat eggs, pumpkin puree, sugars, and vanilla until thick and pale. Gradually add the dry ingredients on low speed until fully combined.

Bake the Cake
Pour the batter into the prepared pan, spread evenly, and tap lightly to release air bubbles. Bake for 14 to 16 minutes or until the cake springs back when touched. Avoid overbaking, it should be moist and flexible.

Roll and Cool
Immediately invert the cake onto a clean parchment sheet. Peel off the old paper and roll the cake gently with the new sheet. Let it cool completely rolled up.

Prepare the Filling
Beat cream cheese, powdered sugar, cinnamon, vanilla, and salt until smooth. Fold in the whipped cream for a light texture. Chill until ready to spread.

Assemble and Serve
Carefully unroll the cooled cake, spread the filling evenly, and roll it again. Refrigerate for 15 minutes to set. Dust with powdered sugar before slicing.

Tips for Making the Best Gluten-Free Pumpkin Roll

Use Fresh Pumpkin Puree: Old puree can cause excess moisture, leading to cracks.
Don’t Skip Xanthan Gum: It provides structure and flexibility to the cake.
Roll While Warm: Rolling the cake immediately after baking prevents cracking later.
Cool Completely: Always cool before spreading the filling to prevent melting.
Dust Lightly with Sugar: A thin sugar layer keeps the roll from sticking to the parchment.

Frequently Asked Questions for Gluten-Free Pumpkin Roll

Are pumpkin rolls gluten free?

Traditional pumpkin rolls contain wheat flour, but this recipe is 100% gluten-free when using certified gluten-free flour and xanthan gum.

What are the best gluten free bread rolls?

Some top-rated brands include Udi’s, Canyon Bakehouse, and Schär—they offer soft, flavorful rolls suitable for all diets.

Are there frozen gluten free rolls?

Yes, you can find frozen gluten-free rolls in most supermarkets’ freezer aisles. They bake up soft and fresh within minutes.

Is pumpkin celiac friendly?

Absolutely. Pumpkin is naturally gluten-free and safe for those with celiac disease when prepared without cross-contamination.

More gluten free desserts to make ASAP!

You can also FOLLOW ME on Facebook and Pinterest to see more of the delicious food I’m making!

Yield: 12 servings

Gluten-free pumpkin roll with rich cream cheese filling. Moist, spiced, and easy to make for your next fall dessert.

Prep Time 40 minutes

Cook Time 12 minutes

Total Time 52 minutes

Ingredients

For the Cake:

¾ cup all-purpose gluten-free flour
¾ tsp xanthan gum
½ tsp baking powder
½ tsp baking soda
¼ tsp ground nutmeg
¼ tsp salt
3 large eggs
⅔ cup canned pumpkin puree (150 g)
½ cup sugar
¼ cup dark brown sugar
1 tsp vanilla extract

For the Filling:

8 oz cream cheese, softened
1 cup powdered sugar
½ tsp ground cinnamon
1 tsp vanilla extract
⅛ tsp salt
½ cup heavy cream, whipped stiff
Powdered sugar for topping

Instructions

Preheat oven to 350°F. Line a 9 x 13-inch jelly roll pan with parchment paper, leaving extra paper hanging over the sides for easy lifting later.

In a medium bowl, whisk together gluten-free flour, xanthan gum, baking powder, baking soda, nutmeg, and salt.

In a large bowl, beat eggs, pumpkin puree, sugars, and vanilla until thick and pale.

Gradually add the dry ingredients on low speed until fully combined.

Pour the batter into the prepared pan, spread evenly, and tap lightly to release air bubbles.

Bake for 14 to 16 minutes or until the cake springs back when touched. Avoid overbaking, it should be moist and flexible.

Immediately invert the cake onto a clean parchment sheet.

Peel off the old paper and roll the cake gently with the new sheet.

Let it cool completely rolled up.

Beat cream cheese, powdered sugar, cinnamon, vanilla, and salt until smooth.

Fold in the whipped cream for a light texture. Chill until ready to spread.

Carefully unroll the cooled cake, spread the filling evenly, and roll it again.

Refrigerate for 15 minutes to set. Dust with powdered sugar before slicing.