Gluten Free Pumpkin Roll with Cream Cheese Filling

This Gluten Free Pumpkin Roll with Cream Cheese Filling is the ultimate fall dessert. Swirls of moist pumpkin cake and rich cream cheese icing satisfy your taste buds with every bite and it’s easier to make than you might think!

Why You Need this Recipe in Your Life

One of the many, many reasons I love fall is for the classic combination of pumpkin and cream cheese. I honestly don’t think there is a better pair when it comes to fall inspired recipes! This gluten free pumpkin roll is so good I could easily enjoy it all year round. With each bite you get a piece of sweet spiced pumpkin cake with a layer of fluffy cream cheese frosting. No matter how full I am on Thanksgiving, I always find room for this delicious dessert!

Ingredients Needed to Make Gluten Free Pumpkin Roll

• Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
• Sugar
• Baking powder
• Baking soda
• Salt
• Pumpkin pie spice
• Eggs
• Pumpkin puree
• Vanilla extract
• Maple syrup
• Cream cheese
• Confectioners sugar
• Butter

How to Make Gluten Free Pumpkin Roll with Cream Cheese Filling

Step One: Make the Cake

Preheat the oven to 375 degrees. Mix together the gluten free flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice in a large bowl. In a separate bowl, mix together the eggs, pumpkin puree, vanilla extract and maple syrup. Add the wet ingredients to the dry ingredients and use an electric hand mixer to combine thoroughly. Line a 10 by 15 jelly pan or baking sheet with parchment paper. Pour the batter onto the jelly pan and use a spatula to gently even out. Bake at 375 degrees for 12 minutes. Let cool for 5 minutes.

Step Two: Roll the Cake

Sprinkle some powdered sugar on a tea towel. After letting the cake cool for 5 minutes, gently flip it over onto the dish towel. Start at one end of the cake up and roll it up in the towel (from short end to short end) and set aside to let cool. Go slow and be gentle to avoid the cake from cracking. Let the cake cool on counter for one hour before moving on to the next step.

Step Three: Cream Cheese Filling

Once the pumpkin roll is cooled, mix together the cream cheese, confectioners sugar, butter and vanilla extract. Slowly unroll the pumpkin roll and spread the cream cheese filling on top. Roll the pumpkin roll back up (without the towel) with the cream cheese frosting. Wrap the pumpkin roll in the plastic wrap and place it in the refrigerator until ready to serve. Sprinkle some confectioners sugar on top of the pumpkin roll before serving.

Tips for Rolling Gluten Free Pumpkin Roll

Making a pumpkin roll can definitely be intimidating, but I am here to tell you that it is much easier than you might think! Here are my tips for creating the best gluten free pumpkin roll…

• To keep the pumpkin roll from cracking, you first want to make sure that you don’t overcook the cake. It should be cooked just enough that a toothpick comes out clean yet it is still spongey when you press down on it.
• It is also important to let the cake cool for 5 minutes before rolling it up in the towel. Make sure that the towel is coated in powdered sugar to avoid the cake from sticking to it.
• When transferring the cake to the towel, be very careful and use the parchment paper to guide it out. Roll the pumpkin cake in the towel while it is still slightly warm and let sit.
• Make sure to let the pumpkin roll cool before unrolling and adding the cream cheese frosting. I like to wait an hour before adding the cream cheese filling but it is possible to do it sooner if you are short on time.
• When it is time to unroll the cake from the towel, do so very gently to avoid any cracking.
• Spread the cream cheese filling on top of the cake and gently roll back up (without the towel) and wrap it in plastic wrap.
• I find that keeping the pumpkin roll in the refrigerator for an hour helps it stick together better before serving.

What Gluten Free Flour Should I Use?

I have only tested this recipe using Bob’s Red Mill 1 to 1 Gluten Free Baking Flour. This is my favorite gluten free flour to use because it closely resembles regular flour and can be easily substituted! There are other gluten free all-purpose flours on the market, but I cannot say whether or not they will work in this recipe because I haven’t tried them.

Can I Freeze Gluten Free Pumpkin Roll?

Yes! I tried freezing this pumpkin roll and it turned out better than I expected! I thought that the texture wouldn’t be as moist after it was frozen but that’s not the case at all. To my surprise, it tasted just the same as it does fresh. I would suggest cutting the pumpkin roll into slices, wrapping each slice individually in plastic wrap and then storing them in a freezer bag or airtight container.

Substituting Ingredients

I have not tried any variations of this recipe so I can’t say whether or not any substitutions will work (i.e. dairy free, grain free, refined sugar free). If you are looking for a paleo version, check out my Paleo Pumpkin Bars with Cream Cheese Frosting.

For more holiday recipes, check out these…

• Paleo Maple Sweet Potato Casserole (Gluten Free & Dairy Free)
• Crockpot PA Dutch Potato Stuffing
• Easy Instant Pot Garlic Mashed Potatoes
• Homemade Green Bean Casserole
• The Best Oat-Free Apple Crisp (Paleo and Gluten Free)

This Gluten Free Pumpkin Roll with Cream Cheese Filling is a must have in our house during the holidays. Show me what you’re making by tagging me on Instagram @theglutenfreegrasses or by leaving a comment below! Enjoy!

-Kelsey

Gluten Free Pumpkin Roll with Cream Cheese Filling Recipe