This easy gluten-free pumpkin roll is a fall dream! This moist, tender pumpkin sponge cake rolls up beautifully with a luscious, silky cream cheese filling. It’s the kind of fall treat you’ll crave making again and again! You can keep it dairy-free, refined sugar-free, and packed with wholesome ingredients—and the best part? It rolls like a dream without a single crack.
Pumpkin swiss roll
If you’ve been intimidated by cake rolls in the past, I am so excited for you to have fallen upon this recipe! This pumpkin cake roll is quite possibly one of the easiest desserts ever. It’s like a fluffy pumpkin spice cloud of heaven. And even though it’s gluten-free, it rolls like an absolute dream without cracking – so you’re not putting in all the effort of making the cake for nothing!
The only time consuming part is waiting for the cake to cool (about an hour) before assembling, but the entire thing takes about 30 minutes of hands-on time! It’s incredibly delicious, the spice and sweetness is balanced out from the tangy cream cheese filling, and it’s perfect for fall!
Why you’ll love this easy pumpkin roll recipe
- The moistest, fluffiest cake. Gluten-free cakes can sometimes turn out gummy and dry, but this one is perfectly tender, moist, fluffy, and full of flavor!
- It’s a crowd pleaser! Not only is this cake perfect for get-togethers and holidays, but it’s pretty, too and makes a great addition to dessert tables!
- It’s dietary friendly. This cake skips the gluten, refined sugar, and nuts—and you can make it dairy-free too. Swap in dairy-free cream cheese and coconut yogurt for the filling, and you’re good to go!
- The creamy, luscious filling. A pumpkin roll isn’t complete without cream cheese frosting! The sweet tanginess balances the cake out perfectly (you’ll be licking the bowl clean!).
Recipe video
Ingredients you’ll need
Note: the recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.
- Gluten-free flour: Gluten-free flours can be a little different from brand to brand, so results may vary—but don’t worry, I’ll share the ones that work best! I used Cup4Cup, however King Arthur measure for measure is also great. It’s important that the gluten-free flour contains xanthan gum as it acts as a gluten replacement and it gives gluten free bakes some elasticity.
- Pumpkin puree: pumpkin puree adds moistness to the cake and of course, that pumpkin flavor!
- Pumpkin pie spice
- Eggs: All you need are two eggs for this recipe! I haven’t tested vegan substitutes and am not certain it’d work.
- Pantry staples: vanilla extract, sea salt, baking soda
- Cream cheese: Dairy or dairy-free cream cheese works. I use Monty’s Vegan cream cheese – the ingredients are great!
- Greek Yogurt: This is used along with the cream cheese to create a fluffy filling.
- Maple syrup or honey: this adds a subtle sweetness to the filling.
- Monk fruit powdered sugar or regular powdered sugar: this also adds sweetness and helps thicken the filling. I also love sprinkling some on top of the roll once it’s finished for aesthetics!
Steps to make a gluten-free pumpkin roll
This pumpkin roll is SO simple to make and only requires a few steps (and some patience!).
Prepare the batter & Bake
Simply combine all of the cake batter ingredients in a bowl until the batter forms. Line a jelly roll pan with parchment paper, then spray with oil. I used the medium pan in this set. Pour the batter into the pan, spreading it out evenly. Bake at 350F for 12-14 minutes until it’s baked through.
Roll the cake & let cool
When the cake is done, remove from the oven. Lay a tea towel over the cake pan. Place a cutting board or something similar over top. Flip it over, so that the cake is now on the tea towel and you can remove the baking pan. Carefully peel off the parchment paper. Starting at the shorter end, carefully roll the cake up in the tea towel. Set it aside to cool.
Make the cream cheese filling
In the bowl of a stand mixer (or in a large bowl, using a hand mixer) beat all of the filling ingredients together until fluffy. You can taste it and adjust as you’d like (more vanilla, powdered sugar, etc).
Prepare the cake
Once the cake is cooled, carefully unroll it. Spread the cream cheese frosting over the cake, leaving about 3/4″ from the edges so it doesn’t ooze out. Roll it back up, the same way you did previously. Place the cake on a serving plate. Using a mesh strainer, dust powdered sugar over top. Slice & serve!
Storing the gluten-free pumpkin roll
As the pumpkin roll contains cream cheese in the filling, it should be stored in the fridge. It keeps well in a closed container or wrapped in plastic wrap/cling film in the fridge for 3-4 days.
FAQ’s & Tips to make the best pumpkin roll
- Let the cake cool completely after rolling! This is super important for the cake to hold it’s form!
- Leave about 3/4″ from the edges, when adding the filling to prevent it from oozing out after rolling!
More healthy Pumpkin spice recipes to try
- Pumpkin ice cream cookie bars
- Pumpkin ice cream sandwiches
- Healthy pumpkin spice latte
- Pumpkin spice marshmallows
- Gluten-free pumpkin spice scones
- Pumpkin spice overnight oats
- Gluten-free pumpkin streusel bread
- Vegan pumpkin ice cream
If you try this recipe and love, it’d mean the world to me if you left a star rating & review below and tag me in your creations on Instagram @danishealthyeats!
Gluten-Free Pumpkin Roll (Dairy-Free Options)
Ingredients
Cake
- 3/4 cup gluten-free cup4cup or King Arthur Measure for Measure Gluten-Free flour *see notes!! Cup4Cup worked best for me.
- 2/3 cup pumpkin puree
- 3/4 cup coconut sugar
- 3 eggs, room temp
- 3/4 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- 2 tsp vanilla extract
- 1 tsp baking soda
- pinch of sea salt
Cream cheese filling
- 8 oz cream cheese (dairy-free or regular!)
- 1/4 cup thick greek yogurt or coconut yogurt *if using coconut yogurt, make sure it's thick and not runny
- 1/4 cup monk fruit powdered sugar or regular powdered sugar
- 2 tbsp maple syrup or honey
- 1 1/2 tsp vanilla extract & pinch of sea salt
Instructions
Cake roll
- Preheat oven to 350F. Line a 12.4×9.6×1 jelly roll pan with parchment paper, then spray with oil. *Note* It's okay if the pan is slightly larger.
- In a mixing bowl, combine all of the ingredients and whisk well until no flour clumps remain.
- Pour the batter onto the pan and spread it out evenly. Bake for 15-17 minutes until the center is baked through. Remove from the oven and let cool a minute or so.
- Lay a tea towel or thin towel out on your counter. Carefully remove the cake from the pan and place on the towel. Starting at the skinnier edge, carefully roll the cake up in the towel (see video in post). Let it cool completely for an hour or so.
Cream cheese filling
- In the bowl of a stand mixer or a large bowl using a hand mixer, combine all of the ingredients starting with just 2 tbsp of maple syrup. Whip it on high until fluffy. You can taste the filling and add a little more powdered sugar if needed. Place in the fridge until ready to assemble the cake.
Assemble the cake
- After the rolled cake has cooled, carefully unroll it. Spread the cream cheese filling over it, leaving about 3/4" from the sides. Then carefully re-roll it the same way you did earlier.
- Sprinkle the top of the cake with powdered sugar. You can slice it now or store in the fridge until ready to eat. Enjoy!
