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–+ servings
One piece of delicious gluten free pumpkin roll on a white plate with gold trim.
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5 from 13 votes

Gluten Free Pumpkin Roll

Gluten Free Pumpkin Roll recipe has a moist pumpkin cake and a delicious cream cheese filling. Plus it is so easy to make!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: gluten free pumpkin roll recipe
Servings: 10
Calories: 229kcal
Author: Mindy Boyd

Ingredients

For the pumpkin cake:

  • 3/4 cup gluten free flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 3 eggs
  • 2/3 cup  pumpkin puree not pumpkin pie filling
  • 1/4 cup (or more) powdered sugar  to use on towel

For the cream cheese filling:

  • 1 package  cream cheese softened (8 ounces)
  • 6 tablespoons butter softened
  • 1 cup powdered sugar sifted
  • 1 teaspoon vanilla

Instructions

  • Preheat oven to 375°. Prepare 10" X 15" X 1" jelly-roll pan; grease sides, line with waxed paper and grease the waxed paper then sprinkle waxed paper and sides of pan with flour, shake off excess.
  • In a small bowl , mix flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt until combined.
  • In a large bowl, beat sugar and eggs until thick. Add pumpkin, beat until combined. Stir in flour mixture.
  • Pour into prepared pan; even batter with a spatula. Bake for 13-15 minutes. (Check after 10 or 11 minutes if using a dark pan.)
  • While the cake is in the oven dust a kitchen towel with powdered sugar. (To do this I put the powdered sugar in a mesh strainer and tap it as I move it over the towel.)
  • Remove cake from oven and immediately turn out onto sugar dusted towel. Carefully peel off waxed paper. Starting at narrow end, roll up cake and towel together; let cool completely.
  • In a large bowl beat cream cheese, butter, powdered sugar, and vanilla until smooth. Unroll cake carefully, spread filling over cake. Re-roll and refrigerate for at least an hour (I refrigerate mine overnight).

Notes

Total time doe not include cooling time. 
See in post notes above for valuable information that may help you make this recipe successfully.

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Nutrition

Calories: 229kcal | Carbohydrates: 37g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 67mg | Sodium: 209mg | Potassium: 55mg | Fiber: 1g | Sugar: 29g | Vitamin A: 2737IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg