Gluten-Free Pumpkin Roll Recipe (with Video) | GFP (2024)

This tender, spiced, gluten-free pumpkin roll recipe is light as a dream. Our gluten-free pumpkin roll is generously filled with a luscious cream cheese mixture and dusted with delicate powdered sugar. It's a treat that captures the essence of Fall in every bite and is incredibly easy to prepare.

Discover these irresistible pumpkin-themed recipes. From the moist and flavorful Gluten-Free Pumpkin Cake to the classic comfort of Gluten-Free Pumpkin Pieand the simplicity of 10-ingredient Pumpkin Bread to these delightful Gluten-Free Pumpkin Cookies, there's a pumpkin-infused treat for every palate. Embrace the warmth and flavors of the season with these gluten-free pumpkin desserts and treats.

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Gluten-Free Pumpkin Roll Recipe

Embrace the Fall spirit with this gluten-free pumpkin roll. It's a lightly spiced, tender cake generously filled with creamy cream cheese and dusted with a touch of powdered sugar. Each bite captures the essence of fall effortlessly.

What sets this dessert apart is its simplicity. It's a treat for everyone. The best part? It's surprisingly easy to make, proving that deliciousness can be effortless.

So, as fall arrives, let our gluten-free pumpkin roll take center stage at your gatherings. With its soft pumpkin cake, rich cream cheese, and a hint of powdered sugar, it embodies the season's joys. Get ready to enjoy its flavors and create lasting memories.

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

Effortless Elegance - Impress your guests with this stunning dessert that's surprisingly easy to create, even if you're not an experienced baker.

Seasonal Comfort - Dive into a slice of Fall comfort with the perfect blend of spiced pumpkin and creamy filling that captures the season's essence.

Foolproof Roll - Say goodbye to worries about cracking cakes; this gluten-free pumpkin roll rolls like a dream, ensuring a flawless presentation every time.

Ingredients in Gluten-Free Pumpkin Roll

All-Purpose Gluten-Free Flour - The gluten-free flour serves as the base for the pumpkin roll, replacing traditional wheat flour.

Xanthan Gum - Xanthan gum helps mimic the binding properties of gluten in gluten-free recipes, ensuring the cake has the right texture and structure.

Baking Powder and Baking Soda - These leavening agents work together to make the pumpkin cake rise and become light and fluffy.

Ground Nutmeg and Salt - Nutmeg adds a warm, earthy flavor, while salt enhances all the other flavors in the recipe, striking the perfect balance.

Eggs and Pumpkin Puree - Eggs provide structure and moisture, while pumpkin puree contributes delightful Fall flavor and moisture to the cake.

Sugar and Dark Brown Sugar - The combination of granulated sugar and dark brown sugar sweetens the cake and adds a subtle caramel note to the flavor profile.

Vanilla Extract - Vanilla extract enhances the overall aroma and taste of the pumpkin roll, giving it a delightful, aromatic quality.

Cream Cheese and Heavy Cream - Cream cheese forms the rich, creamy filling, while heavy cream, when whipped, adds lightness and a velvety texture.

Ground Cinnamon - Cinnamon infuses the cream cheese filling with warm, comforting spice notes that complement the pumpkin cake.

Powdered Sugar for Topping - A light dusting of powdered sugar adds a touch of sweetness and a visually appealing finish to the pumpkin roll.

Equipment Needed for This Gluten-Free Pumpkin Roll

9 x 13-inch pan with Parchment Paper - You'll need this pan lined with parchment paper to bake and roll the pumpkin cake.

Medium Mixing Bowl - Use this bowl to combine the dry ingredients like gluten-free flour, xanthan gum, and spices.

Large Mixing Bowl and Electric Mixer - These are essential for beating and combining wet ingredients such as eggs, pumpkin puree, and sugars, creating a smooth and creamy mixture. You will also need it to make the cream cheese filling.

Spatula - A spatula helps you gently fold in the dry ingredients into the wet mixture, ensuring everything is well combined.

Clean Parchment Paper - After baking, you'll need clean parchment paper to roll the cake and let it cool.

Powdered Sugar Shaker or Sifter - To add that final touch of powdered sugar for a beautifully finished appearance.

If you have any questions about making a Gluten-Free Pumpkin Roll, please leave a comment, and we will get back to you as soon as possible.

How to Make A Gluten-Free Pumpkin Roll

1. Preheat oven to 350F. Prepare a 9 x 13-inch pan with parchment paper.
2. In a medium mixing bowl, sift all-purpose gluten-free flour, xanthan gum, baking powder, baking soda, ground nutmeg, and salt. Mix well.
3. In a large mixing bowl, using an electric mixer, blend together the eggs, pumpkin puree, sugar, dark brown sugar, and vanilla extract until the mixture thickens and turns pale.
4. Gradually incorporate the flour mixture into the egg mixture using a low-speed mixer. You can also gently fold with a spatula to ensure thorough mixing.
5. Pour the batter into a prepared 9 x 13-inch pan and evenly spread it. To eliminate air bubbles, gently tap the pan on the counter. Bake at 350°F for 14-16 minutes until the cake gently springs back when pressed. Avoid overbaking, as it can make the cake more susceptible to cracking during rolling.
6. Remove the cake from the oven and place a new sheet of parchment paper on top. Carefully flip it over, remove the parchment paper from the bottom, and roll the cake with the clean parchment paper. Let it cool completely in this rolled form.
7. While the cake cools, prepare the filling. In another mixing bowl, using an electric mixer, combine cream cheese, sugar, ground cinnamon, vanilla extract, and salt until well mixed.
8. Add the whipped heavy cream to the cream cheese mixture and mix well.
9. Refrigerate the filling until the cake is ready.
10. Once the cake has cooled, carefully unroll it. If it tears slightly, don't worry; the cream will hold it together. Spread the cream over the cake, leaving a ½ inch border. Roll the cake again with parchment paper and refrigerate for 15 minutes before serving.
11. Dust the pumpkin roll with powdered sugar and slice it. Your delicious gluten-free pumpkin roll is now ready to serve. Enjoy!

Tips for Making the Best Gluten-Free Pumpkin Roll

Use Gluten-Free Flour Blend - Ensure your gluten-free flour blend is of good quality and contains xanthan gum for the right texture and structure.

Don't Overbake - Avoid overbaking the pumpkin cake; it should gently spring back when pressed to prevent cracking during rolling.

Chill Before Slicing - Refrigerate the assembled roll for 15 minutes before slicing to make cutting cleaner and serving easier.

Roll While Warm - When initially rolling the cake, do it while it's still warm to prevent cracking, and let it cool in the rolled form.

Fresh Ingredients - Use fresh pumpkin puree for the best flavor. You can use canned pumpkin puree, but avoid using pumpkin pie filling, as it contains added spices and sugar.

Room Temperature Ingredients - Allow your eggs and cream cheese to come to room temperature before using them. Room-temperature ingredients blend more smoothly and evenly.

Dust with Care - When dusting with powdered sugar, use a fine sieve or sifter for a light, even layer. This adds sweetness and a beautiful finish without overpowering the flavors.

Frequently Asked Questions

How Do I Store Gluten-Free Pumpkin Roll?

Store your gluten-free pumpkin roll in an airtight container in the refrigerator. It's best to wrap it tightly in plastic wrap or foil before placing it in the container to prevent drying out. It can be stored for up to 3-4 days.

Can I Freeze Gluten-Free Pumpkin Roll?

Yes, you can freeze your gluten-free pumpkin roll for longer storage. Wrap it securely in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 2-3 months. Thaw in the refrigerator before serving.

Can You Make This Gluten-Free Pumpkin Roll Ahead of Time?

Absolutely! This gluten-free pumpkin roll is a great make-ahead dessert. You can prepare it a day or two in advance and store it in the refrigerator until you're ready to serve. The chilling time actually enhances the flavors.

What Substitutions / Replacements Can I Make in This Gluten-Free Pumpkin Roll?

Sugar - You can experiment with different types of sugar substitutes like coconut sugar or a sugar-free alternative if you prefer a lower-sugar option.

Spices - Adjust the spices to your taste. Add more cinnamon or nutmeg for a spicier flavor, or reduce them for a milder taste.

Dairy-Free - For a dairy-free version, use dairy-free cream cheese and whipped coconut cream instead of heavy cream in the filling.

Egg Replacements - If you need an egg-free option, consider using commercial egg replacers or flaxseed meal mixed with water as a substitute for eggs in the cake batter.

What Variations Can I Make To This GF Pumpkin Roll?

Feel free to get creative and customize your gluten-free pumpkin roll to suit your taste preferences and seasonal cravings. The possibilities are as endless as your imagination! Here's some inspiration:

Nutty Twist - Sprinkle finely chopped pecans, walnuts, or almonds over the cream cheese filling before rolling the cake for added crunch and nutty flavor.

Maple Glaze - Drizzle the finished pumpkin roll with a sweet maple glaze made with maple syrup and powdered sugar for an extra touch of fall flavor.

Caramel Drizzle - Top slices of your pumpkin roll with a generous drizzle of caramel sauce for an indulgent treat.

How to Prevent Your Gluten-Free Pumpkin Roll from Cracking When You Roll It?

By following these steps and handling the cake carefully, you can enjoy a beautifully rolled and crack-free gluten-free pumpkin roll every time. So here they are:

• Roll While Warm - After baking, while the cake is still warm, lay a clean sheet of parchment paper on a flat surface. Gently and carefully flip the warm cake onto the parchment paper. This step is crucial because the cake is more flexible and less likely to crack when it's warm.
• Use Parchment Paper - Ensure the cake is on a clean sheet of parchment paper, not directly on a kitchen towel. The parchment paper will prevent sticking and make rolling easier.
• Trim the Edges - Before adding the filling, trim the edges of the cake with a sharp knife. This creates clean, even edges, reducing the chance of cracks when rolling.
• Don't Overfill - When adding the cream cheese filling, leave about a half-inch border around the edges without filling. Overfilling can lead to excess pressure, causing cracks.
• Start Rolling Slowly - Begin rolling the cake from the shorter end, using the parchment paper to help lift and guide the roll. Roll it gently but firmly, tucking the cake as you go.
• Let It Cool Rolled Up - Allow the pumpkin roll to cool completely while rolled up in the parchment paper. This helps set the shape and prevents cracks from forming as it cools.

Why Is My GF Pumpkin Roll Soggy?

Soggy pumpkin rolls can result from overfilling with cream cheese filling, inadequate cooling before filling, or improper storage. Maintain the right filling-to-cake balance, ensure thorough cooling, and store your roll securely covered to preserve its texture.

So, as Fall arrives, let our gluten-free pumpkin roll take center stage at your gatherings. It's a delightful dessert that embodies the season's joys, and we can't wait for you to savor its flavors and create lasting memories. Give it a try!

Did you make this Gluten-Free Pumpkin Roll recipe? Please leave me a comment below, letting me know what you think.