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.