Our Gluten-Free pumpkin roll is a fall favorite. We always loved the Libbys pumpkin roll and wanted to develop a gluten-free version so that we could continue to enjoy this delicious fall treat.
Our easy pumpkin roll recipe is moist pumpkin cake rolled with a delicious cream cheese filling in the middle to create the perfect dessert for the holiday season! Made with canned pumpkin, a gluten-free flour blend and spices, this pumpkin log makes up to 8 servings.
Pumpkin roll has been a staple on our table for many years along with Christmas Wreath Bundt Cake, Gluten-Free Apple Cake, Gluten-Free Apple Cider Donuts and Christmas Story Fudge. All recipes we look forward to making for our guests around the holidays.
This recipe is tested with Cup4Cup gluten free multipurpose flour blend. Containing xanthan gum, it as been omitted as an ingredient on our recipe card. If baking with a flour blend without xanthan gum, follow the directions on the package to add accordingly.
Below you will find a complete list of equipment and ingredients to make this recipe with ease. Created with families in mind, you will be amazed at how simple it is to roll up this pumpkin cake with cream cheese frosting.
Check out the printable recipe card or keep reading to learn the step-by-step instructions. It is time to get baking!
Equipment
- 15” x 10” jelly roll pan
- 2 medium-sized mixing bowls
- whisk
- blender
- spatula
- clean kitchen towel
- plastic wrap
- wire cookie rack
- parchment paper
- nonstick cooking spray
- measuring cups and spoons
- hand mixer
- icing spreader or spoon
Ingredients
- 3/4 cup gluten free flour
- 1 1/2 teaspoons pumpkin pie spice check for gluten free
- 1/2 teaspoon baking powder check for gluten free
- 1/2 teaspoon baking soda check for gluten free
- 1/2 teaspoon salt
- 3 large eggs, room temperature
- 1 cup sugar
- 2/3 cup pumpkin puree
- 1 teaspoon vanilla
Cream Cheese Filling
- 8 ounces cream cheese, room temperature
- 1 1/4 cup powdered sugar, divided
- 6 tablespoons butter, room temperature
- 1 teaspoon vanilla
How To Make
Preheat the oven to 375°F then line the jelly pan with parchment paper and spray with non-stick cooking spray.
Label Check: The majority of non-stick cooking sprays are gluten-free; however, flour can be added as an extra measure to prevent sticking.
Blend the dry ingredients
In a medium-sized bowl, whisk together the gluten-free flour, baking powder, baking soda, pumpkin pie spice, and salt until combined.
Blend the wet ingredients
Add the eggs, sugar, pumpkin, and vanilla to the blender. Puree until smooth, about 1 minute. If you don’t own a blender, these ingredients can be mixed with a Kitchenaid mixer, hand mixer or simply whisked together in a mixing bowl.
Add the dry ingredients slowly to the blender, secure the lid then pulse until blended, scraping the sides if needed.
Pour into the jelly roll pan
Pour the batter into the prepared parchment-lined jelly roll pan and spread eventually across the pan with a spatula.
Prep a kitchen towel with powdered sugar
Sprinkle a kitchen towel with 1/4 cup of powdered sugar and set aside.
Bake
Bake the cake for 13-15 minutes then remove it from the oven and turn it over onto the prepared towel with sugar. The parchment paper can be removed from the cake and discarded.
Gently roll the cake
Starting on one of the narrower ends, gently roll the cake in the towel slowly. Then, place onto the wire rack to cool.
How to prevent the cake from cracking?
- Roll warm. Roll the log as soon as it is removed from the oven as the heat will help keep the cake moist to prevent cracking.
- Roll but not too tight. Rolling the log too tight will cause cracking throughout the roll.
- Don’t overbake. Over baking will cause the cake to be more stiff and crumbly.
What to do if the cake cracks?
There is some level of trial and error when it comes to making a pumpkin roll. This recipe was tested with Cup4Cup flour baked in a ccc. If opting for a different flour blend or baking pan and the cake does crack, here are a few suggestions:
- Patch the cracks with cream cheese filling then sprinkle with cinnamon or powdered sugar.
- Crumble the cake then layer with the cream cheese filling in a trifle bowl or soufflé cups.
- Cool and crumble on top of vanilla ice cream for a seasonal sundae.
Cream Cheese Filling
While the cake is baking, you can make the cream cheese filling. Any time we need a delicious filling, this cream cheese mixture is our go-to. It makes the perfect topping for cake, cookies and muffins.
Blend the filling ingredients
In a medium-sized bowl blend together cream cheese, 1 cup powdered sugar, butter, and vanilla until smooth. Set aside until the cake is completely cooled.
Spread cream cheese filling onto cooled cake
Once cooled, gently unroll the cake. Spread the cream cheese icing onto the cake then roll the cake back up and carefully place it onto plastic wrap. Roll tightly in plastic wrap and refrigerate at least 1 hour before slicing.
This pumpkin log is the ideal dessert recipe to make ahead as it can be stored in the fridge for up to 24 hours before slicing and serving.
Frequently Asked Questions
It does since different size pans can cause the cake to become too thin or thick to roll. Using a 15” x 10” jelly roll pan creates the desired thickness to easily roll the cake into a log.
Unfortunately, we have not frozen this recipe. If planning to freeze, we recommend trying to freeze leftovers as this recipe is best served fresh after baking.
Making a few simple ingredient swaps to the cream cheese filling will make this recipe dairy-free. Replace the cream cheese with 8 ounces of dairy free cream cheese and the butter with 6 tablespoons of a dairy free butter alternative such as vegan butter or vegetable shortening.
Pumpkin Recipes
There are so many possibilities with it comes to baking and cooking with canned pumpkin. From savory and sweet to gluten-free and non-gluten-free, there are recipes for everyone. Here are a few suggestions to inspire you to use pumpkin this season and beyond.
- Gluten-Free Impossible Pumpkin Pie
- Gluten Free Pumpkin Pancakes
- Gluten-Free Pumpkin Muffins
- Crockpot Creamy Pumpkin Chili Recipe
- Pumpkin Twists
- Pumpkin Pancakes
- Chocolate Chip Pumpkin Bread
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Gluten-Free Pumpkin Roll
Equipment
- 15'' x 10'' jelly roll pan
- 2 medium sized mixing bowls
- blender
- clean kitchen towel
- wire cookie rack
- parchement paper
- nonstick cooking spray
- icing spreader or spoon
Ingredients
- 3/4 cup gluten free flour we used Cup4Cup multipurpose flour
- 1 1/2 teaspoons pumpkin pie spice ✅
- 1/2 teaspoon baking powder ✅
- 1/2 teaspoon baking soda ✅
- 1/2 teaspoon salt
- 3 large eggs, room temperature
- 1 cup sugar
- 2/3 cup pumpkin puree
- 1 teaspoon vanilla ✅
Cream Cheese Filling
- 8 ounces cream cheese, room temperature ✅
- 1 1/4 cup powdered sugar, divided
- 6 tablespoons butter, room temperature
- 1 teaspoon vanilla ✅
Instructions
- Preheat the oven and prep the pan. Preheat the oven to 375°F. Line the jelly pan with parchement paper, then spray with non-stick cooking spray.
- Blend the dry ingredients. To a medium sized bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.3/4 cup gluten free flour, 1 1/2 teaspoons pumpkin pie spice, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- Blend the wet ingredients. Add the eggs, sugar, pumpkin, and vanilla to the blender. Puree until smooth, about 1 minute. Add the dry ingredients and pulse until blended, scraping the sides if needed.3 large eggs, room temperature, 1 cup sugar, 2/3 cup pumpkin puree, 1 teaspoon vanilla
- Pour into the jelly roll pan. Pour the batter into the prepared pan.
- Prep a kitchen towel with powdered sugar. Sprinkle the kitchen towel with 1/4 cup of powdered sugar.1 1/4 cup powdered sugar, divided
- ⭐️Bake. Bake for 13-15 minutes. Remove from the oven and turn over onto the prepared towel, removing the parchment paper from the cake.
- ⭐️Gently roll the cake. Starting on one of the narrower ends, gently roll the cake in the towel. Place onto the wire rack to cool.
Cream Cheese Filling
- ⭐️Blend the filling ingredients. In a medium-sized bowl blend together cream cheese, 1 cup powdered sugar, butter, and vanilla until smooth.8 ounces cream cheese, room temperature, 1 1/4 cup powdered sugar, divided, 6 tablespoons butter, room temperature, 1 teaspoon vanilla
- ⭐️Spread cream cheese filling onto cooled cake. Gently unroll the cake. Spread the cream cheese icing onto the cake. Roll the cake back up and carefully place it onto plastic wrap. Roll tightly in plastic wrap and refrigerate at least 1 hour before slicing.
Notes
- Roll as soon as it is removed from the oven. The heat will help keep the cake moist to prevent cracking.
- Roll but not too tight. Rolling the log too tight will cause cracking throughout the roll.
- Be cautious not to overbake the cake. Over baking will cause the cake to be more stiff and crumbly.
- Patch the cracks with cream cheese filling and dust with cinnamon or powdered sugar.
- Crumble and layer with the cream cheese filling in a trifle bowl or soufflé cups.
- Cool and crumble on top of vanilla ice cream.
Nutrition
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