Pumpkin Roll

Why You’ll Love This Recipe

This pumpkin roll is moist, tender, and full of seasonal spice. It’s naturally gluten-free when made with a gluten-free flour blend and is surprisingly easy to roll without cracking when you follow the proper technique. The creamy filling and the eye-catching swirl make this dessert just as stunning as it is delicious. It’s a perfect make-ahead dessert that keeps well and always impresses.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the pumpkin cake:

• Eggs

• Granulated sugar

• Canned pumpkin purée (not pumpkin pie filling)

• Gluten-free all-purpose flour blend

• Baking powder

• Baking soda

• Ground cinnamon

• Ground nutmeg

• Salt

• Vanilla extract

For the filling:

• Cream cheese (softened)

• Powdered sugar

• Unsalted butter (softened)

• Vanilla extract

For dusting and assembly:

• Powdered sugar (for rolling and dusting)

Directions

1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.

2. In a large mixing bowl, beat the eggs and sugar until light and thick.

3. Add the pumpkin purée and vanilla extract, mixing until combined.

4. In another bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

5. Gradually add the dry ingredients to the wet mixture and mix until just combined.

6. Spread the batter evenly into the prepared pan.

7. Bake for 13–15 minutes, or until the cake springs back when lightly touched.

8. While the cake bakes, lay out a clean kitchen towel and dust it generously with powdered sugar.

9. When the cake is done, immediately turn it out onto the prepared towel. Carefully peel off the parchment paper.

10. Starting at the short end, roll the cake up in the towel (like a jelly roll) and let it cool completely.

11. While the cake cools, beat together the cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.

12. Once the cake is cool, carefully unroll it. Spread the filling evenly over the surface.

13. Gently roll the cake back up (without the towel), then wrap in plastic wrap and chill for at least 1 hour.

14. Before serving, dust the top with powdered sugar and slice.

Servings and timing

This recipe makes about 10 servings.
Prep time: 20 minutes
Bake time: 15 minutes
Cooling and assembly time: 1 hour 15 minutes
Total time: 1 hour 50 minutes

Variations

• Nutty twist: Add finely chopped pecans or walnuts to the filling or sprinkle on top.

• Maple flavor: Replace some of the powdered sugar with maple syrup in the filling.

• Spiced filling: Mix a bit of cinnamon or pumpkin spice into the cream cheese filling.

• Chocolate swirl: Add a thin layer of melted dark chocolate over the filling before rolling.

• Vegan version: Use plant-based egg replacers, dairy-free cream cheese, and butter alternatives.

Storage/Reheating

Wrap the pumpkin roll tightly in plastic wrap and refrigerate for up to 5 days. For longer storage, freeze the roll (whole or sliced) wrapped in plastic and foil for up to 2 months. Thaw in the refrigerator before serving. This dessert is best served chilled; reheating is not recommended.

FAQs

Is this pumpkin roll gluten-free?

Yes, as long as you use a gluten-free all-purpose flour blend, this recipe is fully gluten-free and perfect for those with gluten sensitivities.

Can I use fresh pumpkin instead of canned?

Yes, just be sure to use well-drained, puréed fresh pumpkin and not pumpkin pie filling, which contains added sugar and spices.

How do I prevent the cake from cracking?

Roll the cake while it’s still warm in a towel dusted with powdered sugar. This helps set the shape and prevents cracking when it cools.

What kind of cream cheese works best?

Use full-fat block cream cheese (not whipped or spreadable) for the best texture and flavor in the filling.

Can I make this ahead of time?

Absolutely. It actually tastes better after chilling for a few hours or overnight, making it a perfect make-ahead dessert.

Do I need a jelly roll pan?

A jelly roll pan (10×15 inches) is ideal for the right thickness and roll. A larger pan may make the cake too thin and hard to roll.

Can I freeze the pumpkin roll?

Yes! Wrap it tightly in plastic and foil, and freeze for up to 2 months. Thaw in the fridge overnight before slicing.

Why do I need powdered sugar on the towel?

It prevents the cake from sticking to the towel while rolling and adds a nice finish to the outside.

What if the cake cracks slightly?

Don’t worry—small cracks can be hidden with powdered sugar or by slicing strategically. It’ll still taste amazing.

Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer works perfectly fine for both the batter and the filling.

Conclusion

Pumpkin Roll is a festive, flavorful dessert that brings the warm, spiced flavors of fall into an elegant, crowd-pleasing presentation. With its moist pumpkin cake and creamy filling, this gluten-free version is just as satisfying as the classic—and perfect for holidays or any cozy gathering. Make it once, and it’s bound to become a seasonal tradition in your kitchen.

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