Perfect Gluten-Free Pumpkin Roll (Dairy-Free Option) (2024)

Perfect Gluten-Free Pumpkin Roll! Moist spiced cake with a cream cheese filling. Easily made dairy-free!Perfect Gluten-Free Pumpkin Roll (Dairy-Free Option) (1)

UPDATE 10/2017: This pumpkin roll turns out great using a store-bought gluten-free flour blend that contains xanthan gum (a measure-for-measure flour). I have been using this one from King Arthur Flour lately. It also works wonderfullyusing Erin’s Gluten-Free Flour Blend.

A pumpkin roll has long been one of my very favorite holiday treats! Something about the moist, spiced cake wrapped around velvety cream cheese frosting is totally irresistible. If you love this dessert you’ll also love these gluten-free pumpkin bars and gluten-free pumpkin muffins. You also might like this gluten-free pumpkin bread and gluten-free pumpkin cake.

Everyone always goes crazy for a pumpkin roll! They definitely have that wow factor when it comes to a special dessert. Despite looking fancy, this pumpkin roll isn’t at all hard to make.

I thought making a gluten-free pumpkin roll would be difficult given the reputation most gluten-free baked goods have.

Since some gluten-free baked goods tend to crumble easily, the feat of wrapping into a concentric ring while remaining intact seemed impossible! Then I remembered most pumpkin roll recipes on rely on a small amount of flour to begin with.

Check out this full collection of gluten-free thanksgiving recipes!

Perfect Gluten-Free Pumpkin Roll (Dairy-Free Option) (2)

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I can’t wait to make this pumpkin roll for Thanksgiving when my family comes in town! It is a dessert both gluten-free and gluten-eaters alike will love.

You can also see the notes in the recipe on how to make the filling dairy-free. I’ve made it with dairy-free cream cheese with excellent results.

Perfect Gluten-Free Pumpkin Roll (Dairy-Free Option) (3)

Perfect Gluten-Free Pumpkin Roll (Dairy-Free Option) (4)

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Perfect Gluten-Free Pumpkin Roll (Dairy-Free Option) (5)

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Perfect Gluten-Free Pumpkin Roll (Dairy-Free Option)

Author Erin Collins

Prep Time 10 minutes mins

Cook Time 18 minutes mins

Total Time 28 minutes mins

Servings 6 servings

This pumpkin roll turns out great using a store-bought gluten-free flour blend that contains xanthan gum (a measure-for-measure flour).

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Ingredients

For the Cake Roll:

  • 3/4 cup gluten-free 1-to-1 baking flour a blend that contains xanthan gum
  • 1 cup sugar
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda
  • 3/4 teaspoon cinnamon
  • 3 eggs
  • 2/3 cup canned pumpkin
  • powdered sugar for rolling

For the Filling:

  • 8 ounces cream cheese room temperature (see note for dairy-free)
  • 1 tablespoon butter melted
  • 1 teaspoon vanilla
  • 1 cup powdered sugar

Instructions

  • Preheat the oven to 350F. Grease a 15 X 10-inch jelly roll pan. Cut parchment paper to fit the bottom of the pan and leave an inch overhang on each of the short ends of the pan. Lightly grease the parchment paper and sides of the jelly roll pan.

  • In a medium mixing bowl, combine the gluten-free flour, sugar, salt, baking soda, and cinnamon. Whisk to combine. Add the eggs and canned pumpkin and whisk until smooth.

  • Once mixed, pour the mixture over the parchment paper. Bake for 16-18 minutes, until the edges pull away from the sides of the pan and center is done.

  • Lay a large tea towel on the counter top (it is best to use a thin towel without any texture a tea towel or similar towel works best). Starting at one of the short ends, spread a thick dusting of powdered sugar all over the towel.

  • When the cake comes out of the oven, turn the pan upside down on the powdered sugar-laden towel so the parchment paper is on the top. It is best to turn it out right on the short edge of the towel. Peel off the parchment paper. Starting at the short end near the edge, roll the pumpkin cake up with the towel to cool.

  • While the roll is cooling, make the filling. Using a hand or stand mixer, whip the cream cheese, butter, vanilla, and powdered sugar together until it is light and creamy. Once the roll is cool, unroll and with an offset spatula, carefully spread the filling in an even layer over the cake. Roll it up without the towel and wrap tightly in plastic. Refrigerate for about an hour before serving. The roll will be good in the refrigerator for up to 2 days.

Notes

MAKE IT DAIRY-FREE: You can substitute dairy-free cream cheese very easily in this recipe. I like Kite Hill Almond cream cheese. You can also use a dairy-free butter substitute to make this totally dairy-free.

Nutrition

Calories: 451kcal | Carbohydrates: 69g | Protein: 6g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 128mg | Sodium: 741mg | Potassium: 138mg | Fiber: 2g | Sugar: 56g | Vitamin A: 4920IU | Vitamin C: 1.2mg | Calcium: 69mg | Iron: 1.5mg

Adapted from this recipe

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Categories: Dairy-Free Recipes, Favorites, Gluten Free, Gluten-Free Cake Recipes, Gluten-Free Desserts, Gluten-Free Fall Recipes, Gluten-Free Holiday Recipes, , Gluten-Free Pumpkin Recipes, Gluten-Free Thanksgiving Recipes, Grain-Free

Perfect Gluten-Free Pumpkin Roll (Dairy-Free Option) (6)

Hi, I’m Erin!

BS Food Science,

MSNutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

Read about Erin

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Perfect Gluten-Free Pumpkin Roll (Dairy-Free Option) (2024)

FAQs

What is the secret to rolling a pumpkin roll? ›

Roll the cake while it's hot!

This is the secret to a perfectly-swirled roll cake. While the cake is still hot, use the parchment to transfer the cake from the baking pan onto a clean kitchen towel. Using the towel as a hot mitt, roll the cake into a tight spiral from the narrow side.

Why did my pumpkin roll crack when I rolled it? ›

The cake is much more likely to crack if it is rolled when cooled. You also want to pull the cake from the oven as soon as it is done baking. An over-baked cake is much more likely to crack, even if rolled while it is hot from the oven.

How long does pumpkin roll last in the fridge? ›

Pumpkin rolls keep well in the refrigerator and freezer, so they're the perfect dessert to make ahead of time if you'd like. To store your pumpkin roll, wrap it up tightly in plastic wrap. Then you can either refrigerate it for up to 5 days, or freeze for up to 3 months.

How do you keep a pumpkin roll from splitting? ›

How to keep pumpkin roll from cracking: The biggest trick to preventing your cake roll from cracking is to roll the cake up in the parchment paper as soon as it comes out of the oven. The hot cake will be soft and pliable and should roll up without cracking.

Why is my pumpkin roll wet or sticky? ›

As the pumpkin roll cools, it has a tendency to form a little bit of condensation on the outside. This can cause it to feel a little wet or sticky. That's where the powdered sugar comes in! Not only does it add a little bit of extra sweetness, but it helps absorb some of that excess moisture.

What is pumpkin roll filling made of? ›

Pumpkin Roll Ingredients

You likely have most of the ingredients you'll need on hand. If not, here's what to add to your grocery list: For the Cake: eggs, sugar, pumpkin puree, cinnamon, all-purpose flour, and baking soda. For the Filling: cream cheese, confectioners' sugar, butter, and vanilla extract.

Can I eat 7 day old pumpkin pie? ›

The USDA says that pumpkin pie will last safely in the refrigerator for 3 to 4 days. Some store-bought pumpkin pies may have preservatives that could affect this, but in general, pumpkin pies that are homemade or baked fresh at the bakery or store will follow this general rule.

How many calories are in a pumpkin roll? ›

Dutch Country Homemade Pumpkin Roll With Cream Cheese Filling (1 slice) contains 39g total carbs, 38g net carbs, 8g fat, 3g protein, and 240 calories.

Can you use parchment paper to roll a cake? ›

You can roll the cake with a damp rag or parchment paper. Whichever method you go with, you can also sprinkle on some granulated sugar to help prevent the cake from sticking. This is optional but helpful. Be sure to prepare the damp rag or parchment paper before the cake comes out of the oven.

Can I freeze my pumpkin roll? ›

The Freezing Duration: Pumpkin rolls can be stored in the freezer for 2-3 months, making them an ideal choice for enjoying during the holiday season or at any other time of year.

How to roll a Swiss roll without it cracking? ›

Score a line along the bottom of the sponge, approximately 2.5cm away from the edge. Don't cut all the way through. Using the line scored, roll the sponge up tightly and leave to cool completely. When the sponge is cool, unroll it gently.

Why does my Swiss roll crack when I unroll it? ›

Make sure you roll up the cake when it's hot out of the oven. If you let it cool much at all, it will risk cracking when rolling or unrolling. I highly recommend using a scale to measure your flour as it's the most accurate method and will prevent you from ending up with a dense cake.

How do you score pumpkin bread? ›

Sourdough bread is usually scored using a lame, a tool that safely holds a sharp razor blade at the end. If you don't have a lame, use a sharp paring knife. You can dust your loaf with flour to make your designs stand out even more. As the loaf bakes and expands, it will take on the shape of a pumpkin.

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