Gluten-Free Pumpkin Roll

What You’ll Need

Here’s a quick overview of what you’ll need to make this beautiful cake. Don’t forget to scroll down to the recipe card at the end of this post for the full ingredient amounts.

For the Cake

• Gluten-free Cake Flour: Cake flour, like Steve’s Gluten Free Cake Flour, produces a lovely and tender crumb in baked goods. If you can’t find gluten-free cake flour you can use your favorite 1:1 gluten-free all-purpose flour.
• Pumpkin Pie Spice: You can store-bought pumpkin pie spice or use my recipe to make your own homemade pumpkin pie spice!
• Xanthan Gum: Xanthan gum helps bind gluten-free baked goods together, and adds the flexibility so you can roll your cake.
• Ground Cinnamon: For warming spice.
• Baking Powder: A little baking powder helps the cake to rise.
• Salt
• Eggs: You’ll use eggs and whip the whites separately to help the cake rise.
• Sugar – Granulated sugar sweetens the cake.
• Pumpkin Puree: Choose a can of pure pumpkin puree for this recipe rather than pumpkin pie filling.
• Vanilla Extract: A hint of vanilla adds so much to baked goods.

For the Filling

• Cream Cheese: Cream cheese makes a wonderfully tangy filling for the pumpkin roll.
• Powdered Sugar: To balance the cream cheese.
• Butter: Butter helps to create a smooth and rich filling.
• Vanilla Extract: For an extra note of flavor.

How To Make Gluten Free Pumpkin Roll

Use the photos below to guide you through making this pumpkin roll recipe. I’ve included some tips for how to roll the cake lower down in this post, too.

For the Cake

• Prep. Preheat the oven to 350℉. Line a 10” x 15” jelly roll pan with parchment paper. Make sure to leave a bit of parchment hanging over the edge of the pan to use as a handle later.
• Sift the dry ingredients. Sift the gluten-free flour, pumpkin pie spice, xanthan gum, cinnamon, baking powder, and salt into a bowl. Set aside.

• Whip the egg whites. Divide the egg whites and yolks into two separate bowls. Add ¼ cup of sugar to the egg whites. Beat on medium-high speed until stiff peaks form. Set aside.

• Beat the egg yolks. Add the remaining sugar and vanilla to the egg yolks. Beat until the mixture is light yellow in color and reaches the ribbon stage (a ribbon of batter should sit on the top for a few seconds before settling back into the batter).
• Add the pumpkin. Add the pumpkin and beat again until it is evenly incorporated. The batter should be light orange in color.

• Combine the ingredient. Add the dry ingredients to the pumpkin mixture and mix on low speed until everything is incorporated.

• Add the egg whites. Add ⅓ of the egg whites to the batter and fold it in with a spatula. Repeat with the remaining egg whites in 2 more batches (⅓ of the whites each time). Fold gently so you don’t deflate the air bubbles.

• Transfer to the pan. Spread the batter into the prepared baking sheet. Take care to make sure the batter is spread in an even layer since it won’t self-level while baking. Tap the pan on the counter a few times to release any air bubbles.

• Bake. Bake in the preheated oven for 12-13 minutes until golden and a toothpick inserted comes out clean. Do not over-bake or it will crack when rolling.
• Cool. Remove from the oven and cover the cake layer with aluminum foil until cooled to room temperature (about 1 hour). The foil will trap the moisture in the cake, keeping it from cracking when rolled. While the cake is cooling, prepare the filling.

For the Filling

• Cream the cream cheese and butter. Add the cream cheese and butter to a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth. Scrape down the bowl.

• Add the powdered sugar and vanilla. Continue to beat, starting on low speed and gradually increasing the speed until the sugar is fully incorporated and the mixture becomes a little fluffy. Cover the frosting and refrigerate until the cake is ready.

Assembly

• Roll up the cake. Spread the filling evenly over the cooled cake. Use the parchment paper to lift and roll the cake, peeling the paper away as you go. Try to roll it tightly to get as many layers inside as possible.
• Chill. Wrap the rolled cake with plastic wrap and refrigerate for at least 2 hours before slicing.
• Enjoy. Dust with powdered sugar, slice, and serve.

What Is The Secret To Rolling A Pumpkin Roll?

The trick for rolling a gluten-free pumpkin roll lies in using foil while cooling the cake. Many traditional cake recipes call for rolling the cake while it is hot, then unrolling it to fill it, then rolling it back up again. With gluten-free cake, this much handling is difficult to accomplish without breaking the cake. Covering the hot cake with foil traps the moisture and cools the cake slowly, making it pliable once it has cooled down. Then you can use parchment paper to roll up the cake. Here are the steps you’ll take:

• Remove the cake from the oven: Remove the cake from the oven and cover it immediately with foil. Let the cake cool for about 1 hour.
• Now, remove the cake from the pan: Gently remove the cake, still attached to the parchment paper, from the baking pan. Have your frosting ready.
• Frost and roll the cake: Spread a thick layer of frosting evenly on top of the cake, leaving about a 1/2-inch border around the cake. Now, starting with the narrow end, carefully roll up the cake, peeling away the parchment paper as you do so. Wrap the cake in plastic wrap and place it in the fridge to set.

Common Questions

Proper Storage

Store leftover pumpkin roll in the fridge for up to 2 days (gluten-free cake does not last quite as long as a regular cake). You can prepare the pumpkin roll 1 day in advance and keep it well-covered in the fridge. You can also make the cake 1 day in advance and store it, rolled in parchment paper, in the fridge until you are ready to assemble it.

Can You Freeze Gluten Free Pumpkin Roll?

Yes, you can freeze a prepared pumpkin roll. Wrap the finished pumpkin roll in plastic and then foil, and place it in the freezer for up to 3 months. Defrost the roll thoroughly in the fridge (overnight) before serving it.