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★★★★★ 5 from 2 Reviews

Swirled Gluten-Free Pumpkin Roll

35+ mins
GF Gluten-Free VG Vegetarian NF Nut-Free
Avatar by: Lindsay Grimes
October 30, 2019 (Updated: March 2, 2022)
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side view of the swirl pumpkin roll with one slice cut off
Light, moist, and flavorful pumpkin cake combines with cinnamon and pumpkin pie spice and a whipped cream cheese filling before it’s rolled into the ultimate swirled gluten-free pumpkin roll. Avoid cracked cake with my rolling tips!

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

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

side view of the swirl pumpkin roll with one slice cut off Recipe
GF Gluten-Free VG Vegetarian NF Nut-Free

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!

AvatarRecipe by:Lindsay Grimes
★★★★★ 5 from 2 reviews
Prep: 20 min + cooling timeCook: 15 minTotal: 35+ minutes
Print recipe Rate recipe Pin Save recipe
Servings: serves 8 – 10 1x

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

  1. Preheat the oven to 350F.
  2. Mix together the gluten-free flour, baking powder, baking soda, pumpkin pie spice and sea salt with a whisk.
  3. Add the eggs, pumpkin, coconut sugar, and 1 teaspoon of the vanilla extract and mix until everything is well combined.
  4. 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.
  5. 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. 
  6. 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.
  7. 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.
  8. 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
© The Toasted Pine Nut

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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!

pinterest image with text overlay of a gluten free pumpkin roll with a slice cut so you can see the cream cheese swirl
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15 no bake desserts

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Reader Interactions

Leave a Comment & Rate this Recipe Cancel reply

If you love this recipe it would mean SO MUCH to me if you give it a star rating and leave a comment about it. Not only do I love basking in the glory of your recipe love, but (perhaps more importantly 😋) it helps other readers find my recipes online. Thanks so much for your feedback!!

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. AvatarAlyssa G says

    Posted on 4/7/20 at 8:31 pm

    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!

    ★★★★★

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 8/6/20 at 9:11 pm

      Yay! I’m so happy you loved it!! xo

      Reply
  2. AvatarLauren says

    Posted on 9/29/21 at 8:01 am

    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?

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 10/8/21 at 8:57 am

      For this recipe I use the 1:1 gf flour from bob’s red mill 🙂

      Reply
  3. AvatarCarol Johnson says

    Posted on 9/30/21 at 11:00 am

    Made this today and it’s super delicious!

    ★★★★★

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 10/8/21 at 8:57 am

      Yay! Thanks so much for the review! I’m so happy you loved it! xo

      Reply

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Lindsay

Hi Friend!

I'm Lindsay I love sharing simple, better-for-you recipes. When I'm not in the kitchen, you can find me at the beach watching my kids boogie board and soaking in that warm Cali sun (with sunscreen, of course).

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GF Gluten-Free DF Dairy-Free V Vegan VG Vegetarian EF Egg-Free NF Nut-Free P Paleo Browse All

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