Gluten-Free  Pumpkin Roll

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.

Preheat Oven

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.

Sift Dry Ingredients

Sift the gluten free flour, pumpkin pie spice, xanthan gum, cinnamon, baking powder, and salt into a bowl. Set aside.

Beat Egg Whites

Divide egg whites and yolks into two separate bowls. Beat egg whites and sugar on medium-high speed until stiff peaks form. Set aside.

Beat 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.

Add Dry Ingredients

Blend in pumpkin. Then add the dry ingredients and mix on low speed until everything is incorporated.

Fold Batter Together

Gently fold egg whites into the batter until incorporated.


Spread the batter into the prepared baking sheet. Bake for 12-13 minutes until golden and a toothpick inserted comes out clean. 

Prepare Filling

Beat butter and cream cheese, then blendin powdered sugar and vanilla until smooth and creamy.

Cool the Cake

Remove from the oven and cover the cake layer with aluminum foil until cooled to room temperature.

Fill and Roll

Spread the filling evenly over the cooled cake. Use the parchment to lift and roll tightly. Wrap and refrigerate at least 2 hours.

Slice and Serve

Dut the cake with powdered sugar before you slice and enjoy!

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