You know those swirly Swiss Rolls from Little Debbies? I mean, I think they’re Little Debbies. I remember when I first found out about them it was so hard to get them off my mind.
They were just SO delicious and so creamy and so rolled up and amazing. It was so fun to eat and obviously crazy delicious.
I thought making a large seasonal pumpkin roll kinda had to happen. I mean, it’s been too long, you know? I’ve been playing around with gluten free flour a bit.
If you’re loving pumpkin season and baking you have to try this recipe for pumpkin bars and my roundup of gluten free dresserts!
How to make homemade pumpkin puree:
Ingredients to make a pumpkin roll:
- gluten-free 1:1 flour
- baking powder
- baking soda
- pumpkin pie spice
- sea salt
- beaten
- pumpkin puree
- coconut sugar
- vanilla extract
- cream cheese
- heavy whipping cream
- powdered sugar
- cinnamon
How to make a gluten free pumpkin roll:
Mix together the gluten-free flour, baking powder, baking soda, pumpkin pie spice and sea salt with a whisk.
Add the eggs, pumpkin, coconut sugar, and 1 teaspoon of the vanilla extract and mix until everything is well combined.
Pour the batter into a greased and lined 11×15 inch baking sheet with sides, or a jelly roll pan. Slide the pan into the oven and bake for 14-17 minutes, or until the cake springs back in the middle when touched.
How to roll a pumpkin roll
Remove the pan from the oven and lay a kitchen towel out flat on the counter. Sprinkle the towel and cake with powdered sugar and turn the cake out on to the towel. Sprinkle powdered sugar on the other side of the cake.
Starting with one of the short ends, roll the cake and towel into a log. Let the cake cool completely in the towel, this helps it keep its shape more easily.
When the cake log is cool, with a standing or handheld mixer, whips the cream cheese for 30 seconds to one minute until soft and creamy. Add the heavy cream and whip for 1-2 minutes, or until well incorporated and fluffy. Add the remaining vanilla, powdered sugar and cinnamon and combine.
Unroll the cake from the towel and place it on several pieces of plastic wrap. Spread the cream cheese filling all over the cake and roll it up again. Wrap the log tightly with the plastic wrap to hold the shape and place it in the fridge for 20 minutes to set before slicing and serving.
Tips to keep the pumpkin roll from cracking
The KEY to avoid cracking is rolling the cake fresh from the oven. The heat and moisture from the hot cake with allow it to be more flexible as you roll it in the towel. If you try to roll it once it’s cooled, it’s more likely to crack.
How to store and freeze your pumpkin roll
Once your pumpkin roll is filled and rolled, wrap it completely in plastic wrap and then in foil. You can keep it in the fridge for 3 – 4 days or in the freezer for about a month.
Allow the pumpkin roll to come to room temperature before slicing and serving.
More pumpkin recipes you’ll love:
- Pumpkin Banana Cake Bars
- Gluten Free Pumpkin Whoopie Pies
- Pumpkin Cream Cheese Swirl Muffins (gluten free)
- Gluten Free Pumpkin Pie Squares
- Gluten Free Pumpkin Roll
- Paleo Chocolate Chunk Pumpkin Bread
- Easy Pumpkin Alfredo
- Pumpkin Spice Blondies
Recipe
Swirled Gluten-Free Pumpkin Roll
Light, moist, and flavorful pumpkin cake is combined with spices and cream cheese filling before it’s rolled into the ultimate gluten-free pumpkin roll!
Ingredients
Pumpkin Roll Cake:
- 1 cup gluten-free 1:1 flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 2 tsp. pumpkin pie spice
- 1 pinch sea salt
- 4 eggs, beaten
- 3/4 cups pumpkin puree
- 1 and 1/2 cups coconut sugar
- 1 tsp. vanilla extract
Cream Cheese Filling:
- 8 oz. cream cheese, softened
- 1/2 cup heavy whipping cream
- 1/2 cup powdered sugar, plus about 1/2 cup for dusting
- 1/2 tsp. cinnamon
- 1/2 tsp. vanilla extract
Instructions
- Preheat the oven to 350F.
- Mix together the gluten-free flour, baking powder, baking soda, pumpkin pie spice and sea salt with a whisk.
- Add the eggs, pumpkin, coconut sugar, and 1 teaspoon of the vanilla extract and mix until everything is well combined.
- Pour the batter into a greased and lined 11×15 inch baking sheet with sides, or a jelly roll pan. Slide the pan into the oven and bake for 14-17 minutes, or until the cake springs back in the middle when touched.
- Remove the pan from the oven and lay a kitchen towel out flat on the counter. Sprinkle the towel and cake with powdered sugar and turn the cake out on to the towel. Sprinkle powdered sugar on the other side of the cake.
- Starting with one of the short ends, roll the cake and towel into a log. Let the cake cool completely in the towel, this helps it keep its shape more easily.
- When the cake log is cool, with a standing or handheld mixer, whips the cream cheese for 30 seconds to one minute until soft and creamy. Add the heavy cream and whip for 1-2 minutes, or until well incorporated and fluffy. Add the vanilla, powdered sugar and cinnamon and combine.
- Unroll the cake from the towel and place it on several pieces of plastic wrap. Spread the cream cheese filling all over the cake and roll it up again. Wrap the log tightly with the plastic wrap to hold the shape and place it in the fridge for 20 minutes to set before slicing and serving.
Nutrition Info:
- Serving Size: 1 slice
- Calories: 350
- Sugar: 44.5g
- Sodium: 311mg
- Fat: 15g
- Saturated Fat: 8.7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 51.3g
- Fiber: 1g
- Protein: 5.6g
- Cholesterol: 123mg
Enjoy!! xo
BIG thank you to my friend Allie from Miss Allie’s Kitchen for creating this delicious recipe and taking these gorgeous images for us!! I love her work and couldn’t be more excited she’s creating some tasty dishes to share here too!
This recipe was super easy to make and oh so delicious!!! It is definitely getting put into the stash of recipes on repeat. The filling was a perfect match to this pumpkin sponge!
Yay! I’m so happy you loved it!! xo
When it says gluten free flour does that mean it can be almond flour or does it need to be legit gluten free flour from like bobs red mill?
For this recipe I use the 1:1 gf flour from bob’s red mill 🙂
Made this today and it’s super delicious!
Yay! Thanks so much for the review! I’m so happy you loved it! xo