Gluten-Free Pumpkin Roll Recipe: Moist Spiced Pumpkin Cake Roll

This Gluten Free Pumpkin Roll captures everything I love about autumn desserts: a tender pumpkin sponge, a light cream cheese filling, and the classic spiral that always looks elegant. It’s easier to make than it looks. Below you’ll find clear tips to roll it confidently so it shines at Thanksgiving and throughout the holidays.

Recipe Ingredient Notes

Gluten Free Flour: I tested several gluten-free blends. My own blend and Bob’s Red Mill 1-to-1 produced lighter, airier sponge cake batters than Cup4Cup, which tends to absorb liquid quickly and left a slightly starchy aftertaste in my trials. Choose a multipurpose blend that performs well for cakes for best results.

Eggs: Eggs are essential to the sponge’s lift and light texture. This recipe relies on the volume whipped into whole eggs and will not work with egg substitutes.

Pumpkin Puree: Use 100% pumpkin puree, not pumpkin pie filling. If your canned pumpkin is very moist, blot it lightly with paper towels before measuring. Canned puree is convenient and consistent — I often use the one sold at Aldi.

Pumpkin Pie Spice: This blend of cinnamon, ginger, nutmeg, allspice and cloves amplifies the pumpkin flavor. If you don’t have it, use a homemade pumpkin spice blend made from these same spices in appropriate proportions.

Cream Cheese: Use a full-fat block cream cheese at room temperature for a smooth filling. If you need a dairy-free version, choose a high-quality dairy-free cream cheese alternative and ensure it’s softened before mixing.

Tools needed to make a Pumpkin Roll

A few simple tools make this recipe straightforward:

Jelly Roll Pan: A 10×15-inch pan with shallow sides is ideal. If you don’t have one, use a similar-sized baking sheet with edges.

Clean Kitchen Towel: A lightweight flour sack towel dusted with powdered sugar helps you roll the hot cake without cracking. I prefer towels to parchment for flexibility and fewer cracks.

Also have ready: an electric hand mixer or stand mixer with a whisk, two large bowls, a whisk, a flexible rubber spatula, an offset knife or spatula for spreading, and a sifter.

How to make a Pumpkin Roulade

Use either a stand mixer with the whisk attachment or a hand mixer to make the batter.

1. Preheat the oven to 350°F. Spray the jelly roll pan and line it with parchment paper. Lightly spray the parchment so the cake releases easily. Set aside.
2. Whisk together the gluten-free multipurpose flour, baking powder, baking soda, pumpkin spice and kosher salt. Set aside.
3. In a large bowl, combine granulated sugar, vanilla and room-temperature eggs. Whip at medium-high speed for 3–4 minutes until the mixture is thick and has roughly tripled in volume. This aeration creates a light sponge.
4. Gently whisk the pumpkin puree into the egg mixture, taking care not to deflate the whipped eggs.
5. Fold the dry ingredients into the wet ingredients until just combined. The batter will be thin; avoid overmixing to keep the sponge tender.
6. Pour the batter into the prepared pan and spread it evenly with an offset spatula. Bake immediately.

7. While the cake bakes, lay a clean kitchen towel over a large cutting board or sheet pan and dust it generously with powdered sugar.
8. Bake 14–15 minutes until golden and springy in the center or until a toothpick comes out clean. Remove from oven and cool on a rack for 1 minute. Run a knife around the edges to loosen the cake from the pan.
9. Flip the cake onto the sugared towel and gently peel away the parchment. If the parchment was lightly sprayed, it should release easily.
10. Starting at a short end, roll the warm cake up in the towel (not too tight, not too loose) to form the roulade. This initial roll helps set the cake’s shape and prevents cracks. Cool completely with the seam down on a rack.

Cream Cheese Filling

Ensure the butter and cream cheese are fully at room temperature to avoid lumps.

1. Beat the unsalted butter, powdered sugar and a pinch of kosher salt for about 2 minutes until light and fluffy. Start on low speed so the sugar doesn’t puff out of the bowl.
2. Add the room-temperature cream cheese and vanilla, then beat until smooth and thick. Scrape the bowl with a spatula to ensure an even texture.

How to fill a Gluten Free Pumpkin Roll

1. Carefully unroll the fully cooled sponge on a clean surface.
2. Spread the cream cheese filling evenly, leaving a small border (about ½ inch on the long sides and 1 inch on the short end) so the filling doesn’t spill out when rolled.
3. Roll the cake up again, this time without the towel, keeping an even spiral but not squeezing out the filling.
4. Wrap the roll tightly in the towel or plastic wrap and place seam-side down on a sheet tray.
5. Chill in the refrigerator for about an hour to set. Dust with powdered sugar only just before serving.

Serving

After chilling, transfer the pumpkin roll to a serving platter. Dust the top with powdered sugar right before slicing. For clean slices, use a sharp knife and wipe it between cuts. Serve immediately.

Storage & Freezing

Store leftovers in an airtight container in the refrigerator for up to 3 days. Powdered sugar can become damp in the fridge, so add it just before serving.

To freeze, wrap the filled roll tightly in several layers of plastic wrap and place in a freezer-safe container or bag for 2–3 months. Thaw slowly in the refrigerator overnight. You can also freeze individual slices separated on parchment and stored in an airtight container; thaw in the fridge before serving.

Note about Salt in my Recipes

I use Diamond Crystal Kosher salt in my recipes unless noted. Different salts vary in intensity and grain size; adjust amounts if you use Morton’s Kosher or other varieties.

Baking in grams

I provide weights because baking by weight is the most accurate method. Digital scales are affordable and more precise than measuring cups, especially for gluten-free flours that weigh differently than wheat flours.

Note about Ovens and Oven Temperatures

Recipes are tested in conventional ovens with the rack in the middle. If you use convection, reduce temperature or baking time as needed. An oven thermometer can help ensure accurate results.

Substitutions and Modifications

Ingredient changes can affect the final texture and appearance. I test my recipes as written; results may vary with substitutions.