Gluten-Free Pumpkin Roll (Dairy-Free)

It’s Pumpkin Season at Last!

Now that pumpkin spice lattes (or PSLs for short) are officially back in Starbucks, and pumpkins are suddenly any and everywhere, it’s time to bring out the pumpkin recipes. And I’ve got plenty in store for you pumpkin lovers.

Pumpkin Roll – The Perfect Fall Sweet Treat

I’ve had it on my mind to share a gluten-free pumpkin roll recipe with you for the longest time, and this year’s pumpkin season is the perfect time to do so!

A light, spongey and moist pumpkin cake filled with dairy-free cream filling, rolled up and sprinkled with a light dusting of powdered sugar.

Ahhh… it’s the dessert to celebrate this beautiful fall season!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for this gluten-free pumpkin roll recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

Make Your Own Homemade Pumpkin Puree

During the fall pumpkin season, when the grocery stores and farmers’ markets are literally spilling with pumpkins, I like to make my own pumpkin puree.

It’s easy, way cheaper than canned pumpkin, and a large pumpkin can yield several jars of fresh pumpkin puree.

Here’s my easy tutorial on how to make pumpkin puree.

How to Make Gluten-Free Pumpkin Roll (Step by Step):

1. Preheat and Line

Preheat the oven to 350F (180C). Line a 10-inch jelly roll pan (or a 10″ x 15″ baking sheet or cookie sheet) with parchment paper.

2. Combine Eggs and Sugar

Combine the eggs and sugar in a large mixing bowl and whisk well until lighter in color and fluffy.

3. Add Other Wet Ingredients and Dry Ingredients

Add the pumpkin puree, gluten-free flour, xanthan gum (if using), baking powder, salt, and pumpkin pie spice to the large bowl. Mix with a stand mixer or whisk until you get a smooth orange batter.

4. Pour Batter into Prepared Pan

Pour the pumpkin cake batter into the previously-lined baking tray and spread the batter out into an even layer.

5. Bake Until Ready

Place the baking sheet in the preheated oven and bake for 13 to 15 minutes until the cake springs back lightly to touch.

Set it aside on a wire rack to cool down for a few minutes.

6. Prepare Cream Cheese Filling

While the cake is still cooling, beat the dairy-free whipping cream and sugar together until stiff peaks form. Add the cream cheese (room temperature) and mix until you get a well-combined cream cheese frosting.

7. Transfer Cake to Plastic Wrap

Once the cake has slightly cooled, remove it from the baking tray and gently place it on plastic wrap dusted with powdered sugar (this will prevent the cake from sticking to the surface).

Gently roll the cake but make sure not to roll it too tightly to prevent cracks from forming. Let the rolled cake cool to room temperature for a few minutes.

8. Spread Cream Filling

Now that the roll has fully cooled down, unroll it and spread the dairy-free cream cheese frosting all over the top surface to the edge of the cake.

Roll the cake back up and wrap it tightly with plastic wrap. Place the gluten-free pumpkin roll in the refrigerator to chill for at least 1 hour.

9. Sprinkle with Powdered Sugar and Slice

After chilling, remove the pumpkin roll from the plastic wrap and sprinkle with a dusting of powdered sugar.

Cut into the gluten-free pumpkin roll cake with a sharp knife and enjoy!

Other Gluten-Free Pumpkin Recipes You’ll Love:

Gluten-Free Desserts To Indulge In:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Gluten-Free Pumpkin Roll Recipe (Dairy-Free)

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5 from 1 review

• Author: Felicia Lim
• Total Time: 1 hour 35 minutes
• Yield: 12 servings 1x
• Diet: Gluten Free

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Description

This easy gluten-free pumpkin roll is a must-have at your Thanksgiving party and Christmas table. Filled with the flavors of pumpkin and vibrant with the color of fall, this gorgeous pumpkin dessert is going to wow your guests this holiday season! Totally dairy-free too, but no one would care!

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Ingredients

Units USM Scale 1x2x3x

For the Pumpkin Cake:

• 3 large eggs
• 1/2 cup sugar
• 2/3 cup pumpkin puree
• 3/4 cup gluten-free all-purpose flour
• 1/4 teaspoon xanthan gum (omit if your flour blend already includes it)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon pumpkin pie spice

For the Filling:

• 1 cup dairy-free whipping cream
• 1/3 cup sugar
• 1 cup dairy-free cream cheese, room temperature

For Dusting: 

• 1 tablespoon powdered sugar

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Instructions

1. Preheat and Line: Preheat the oven to 350F (180C). Line a 10″ x 15″ baking sheet with parchment paper.
2. Beat Eggs and Sugar: Combine the eggs and sugar in a large mixing bowl and whisk well until lighter in color and fluffy.
3. Add Other Ingredients: Add the pumpkin puree, gluten-free flour, xanthan gum (if using), baking powder, salt, and pumpkin pie spice. Mix until you get a smooth orange batter.
4. Pour Batter Into Baking Sheet: Pour the batter into the previously-lined baking tray.
5. Bake Until Ready: Bake for 13 to 15 minutes until the cake springs back lightly to touch. Set it aside to cool down for a few minutes.
6. Prepare Cream Filling: While the cake is still cooling, beat the dairy-free whipping cream and sugar until stiff peaks form. Add the cream cheese (room temperature) and mix until well combined.
7. Transfer Cake to Plastic Wrap: Once the cake has slightly cooled, remove it from the baking tray and gently place it on plastic wrap dusted with powdered sugar (this will prevent the cake from sticking to the surface). Gently roll the cake but make sure not to roll it too tightly. Let it cool to room temperature for a few minutes.
8. Spread Cream Filling: Now that the roll has fully cooled down, unroll it and spread the cream filling all over the top surface. Roll the cake back up and wrap it tightly with plastic wrap. Place the pumpkin roll in the refrigerator to chill for at least 1 hour.
9. Sprinkle with Powdered Sugar and Slice: After chilling, remove the pumpkin roll from the plastic wrap and sprinkle with a dusting of powdered sugar. Cut into the pumpkin roll with a sharp knife and enjoy!

Notes

Eggs: Eggs are necessary for binding the ingredients together. I have not made this recipe without eggs, so I don’t know how it would turn out. (If you do make this egg-free, please let me know how it goes in the comments below, I’d love to know!)

Sugar: I used white sugar, but you can also use cane sugar or light brown sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Pumpkin Puree: During pumpkin season when pumpkins are abundantly available, I like using my own homemade pumpkin puree. However, you may also use canned pumpkin if you prefer (just make sure it’s canned pumpkin and NOT pumpkin pie filling).

Gluten-Free Flour Blend: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours and starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a fluffier final texture. I do NOT recommend using a gluten-free flour blend that uses heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours. Make sure to include it if your gluten-free flour blend does not already have it.

Baking Powder: In this pumpkin roll recipe, baking powder is the leavening agent required to help the batter rise, so make sure you include it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Pumpkin Pie Spice: Adding pumpkin pie spice will really bring out the fall flavors. Alternatively, if you don’t have pumpkin pie spice, you can use equal amounts of ground cinnamon with a pinch of ground nutmeg.

Dairy-Free Whipping Cream: To keep this recipe dairy-free, I’ve use dairy-free whipping cream, but if you are not lactose-intolerant, feel free to use normal whipping cream instead.

Dairy-Free Cream Cheese: To keep this recipe dairy-free, I’ve use dairy-free cream cheese, but if you are not lactose-intolerant, feel free to use normal cream cheese instead.

Powdered Sugar: I sprinkled powdered sugar (also known as “confectioner’s sugar”) over the plastic wrap before placing the pumpkin cake on it to prevent the cake from sticking. Alternatively, you can use a bit of gluten-free flour. I also sprinkled powdered sugar over the pumpkin roll before serving as it looks prettier (but this is optional). Alternatively, if you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).

Storing: To store, wrap the pumpkin roll tightly in plastic wrap and keep in the fridge for up to 5 days.

• Prep Time: 20 mins
• Chilling Time: 1 hour
• Cook Time: 15 mins
• Category: Desserts
• Method: Baking
• Cuisine: American