You’ll LOVE this Gluten Free Pumpkin Roll. It’s the PERFECT Autumn bake and it’s super-moist, light, fluffy and lastingly delicious. Even better… it’s easy to make AND easy to roll without cracks and filled with the most divine cream cheese filling. Exactly as it should be!
This post uses Affiliate links from which I may earn a small commission. As an Amazon Associate I also earn from qualifying purchases. Commission earned is at no extra cost to yourself. Thank you for supporting this blog.
Don’t lose this recipe… PIN it for later…
Gluten Free Pumpkin Roll – the perfect seasonal bake
This has got to be the cake that shouts Autumn… A PERFECT Gluten Free Pumpkin Roll with a moist pumpkin-rich sponge that is as light and tender as the fluffiest of cakes out there… Tinged with seasonal, warming spice and wrapped in gentle swirls around the smoothest of cream cheese frostings for a perfect Swiss roll finish. What’s not to love?
Even better… THIS Gluten Free Pumpkin Roll is not only super easy to make, but can be easily rolled without cracking for the perfect finish. (Not that cracks are an issue in my world… Sometimes they bring character and delight!)… Either way, you’ll LOVE it! It’s that delicious. And I’ve made it over and over again… Just to be sure… In the interests of quality control… of course! 😉😉
The recipe for my Gluten Free Pumpkin Roll can be found at the bottom of this post… But I’ve shared lots of tips and tricks for anyone less familiar with the Swiss Roll process… I can’t wait to see what you think… And I promise that no one will ever be able to tell its gluten free… Although if you want to keep it all to yourself, you may want to pretend otherwise!
Ingredients for making Gluten Free Pumpkin Roll
So what do you need to make this Gluten Free Pumpkin Roll? Actually… there’s nothing unusual in this recipe… It’s a pretty straightforward gluten free version of the Pumpkin Roll we all know and love.
Pumpkin Sponge Cake (dry ingredients)
- Gluten Free Flour Blend – I’ve tested my Pumpkin Roll with various gluten free flour blends and it’s been great with all of them. So you have a few options. Both my GF Blend A and Rice-Free GF Blend B work a dream (both can be found at the bottom of my Page: ‘What is Gluten Free Flour? A Guide to the Gluten Free Flour Mix’).
Alternatively, you can use a dedicated mix of specific gluten free flours: brown rice, sorghum and tapioca (as in my previous post for gluten free Pumpkin Mini Rolls). OR you can use an alternative commercial gluten free flour BLEND (such as Doves Freee Plain White).
- Xanthan Gum – This offers binding and flexibility to the sponge, so that it holds together without crumbling and rolls to perfection. If the gluten free flour blend you use already contains xanthan gum, reduce the amount you add to a ¼ teaspoon only.
And if you cannot tolerate xanthan gum, try substituting with about 1½ teaspoons of ground psyllium husk instead. Thus far I haven’t tested it, but it should be an equally effective sub.
- Baking Powder and Bicarbonate of Soda (baking soda) – This gives your Pumpkin Roll rise and lightness. If you don’t like using bicarb, then sub with extra baking powder (using ¾ teaspoon to replace the bicarb in addition to the baking powder stated).
- Spices and Flavours – As I live in the UK, Pumpkin Spice is less available than in the US. So… I add a lovely balance of vanilla, cinnamon, ginger, allspice and a pinch of salt to my pumpkin sponge. Warming and seasonally perfect!
Pumpkin Sponge Cake (wet ingredients)
- Eggs – The recipe shared uses 3 UK large eggs. Make sure they are at room temperature before whisking. And if you don’t live in the UK… Remember that not all eggs are sized equally around the world. If unsure of how UK large compares to eggs where you are, check out my Egg Size and Weight International Comparison Chart.
- Sugar – for sweetness. I use golden caster sugar. But standard white caster sugar (superfine sugar) is fine.
- Pumpkin Puree – Well… It wouldn’t be a Gluten Free Pumpkin Roll without pumpkin would it? I’ve considered your best options below…
What’s the best pumpkin for making a Pumpkin Roll?
You have a couple of options on the pumpkin for making a Gluten Free Pumpkin Roll. The easy option is to grab a tin of ready-made Pumpkin Puree. In the States, that’s probably easy to source. In the UK, it can be a little harder… Some supermarkets definitely stock it (Sainsbury’s and Waitrose are where I find it)… Or grab a few cans from Amazon.
The other option is to make your own! It’s not hard and when the Halloween pumpkin season is in full flow, there’s usually plenty of pumpkin flesh going spare… Even if it’s the flesh from ‘carving’ pumpkins, PLEASE don’t throw is away… It’s food! Turn it into pumpkin puree and freeze it in small batches ready to cook and bake.
If you’re not sure how, there are all the instructions needed over at BBC Good Food in their Pumpkin Puree Recipe.
Cream Cheese Frosting
My cream cheese frosting is fairly standard… It uses a combination of butter, vanilla, Philadelphia cream cheese and icing sugar (powdered/confectioner’s sugar). In the UK, Philadelphia cream cheese comes in a tub… In the US, it comes as a block.
Be aware that cream cheese frosting can be a little tetchy to make. When the icing sugar is added, the cream cheese can become runny if over-beaten. And that will not make for a firm, thick Swiss roll filling! But fear not… If you head over to my post for Gluten Free Carrot Cake, there is a whole section offering all the tips you need for making the perfect Cream Cheese Frosting!
How to roll up pumpkin cake for a perfect ‘no crack’ swirl
There are TWO options for rolling your pumpkin cake into a pumpkin roll… And I’ve tested BOTH with this recipe. They have both been equally successful and rolled without cracks. The option you choose is therefore up to you (both are fine!)…
A – Pre-rolling the sponge for ‘memory’
This is the traditional rolling method that I have used since childhood (which is a very long time). And the one I use in my perfectly rolled Gluten Free Swiss Roll recipe! By ‘pre-rolling’ the sponge while still hot, it is given a ‘memory’ and maintains moisture as it cools…
- While the sponge is still hot, flip it out onto a large sheet of baking paper liberally sprinkled with caster sugar (to prevent sticking).
- Peel off the backing baking paper.
- Carefully score one of the short ends with a knife (about 1 to 2 cm from the edge).
- Immediately roll up the sponge (while it is still nice and warm), ensuring that the baking paper underneath is folded over the end and rolled into the swirls of pumpkin sponge as you go (see photo). This ensures the sponge cannot stick to itself.
- Let the sponge completely cool to room temperature.
- Then gently unroll and fill with cream cheese frosting, before re-rolling.
B – Cool under foil to retain moisture and then roll…
This is a more ‘modern’ option which I decided to try to see if it was any better… You can find it over at Serious Eats. For me, the end result was the same as the old ‘memory’ method. But try it to see which is better for you!
- As soon as the pumpkin cake comes out of the oven, cover the top of the tin securely with a sheet of baking foil. This holds the moisture from the steam inside to prevent the sponge from drying.
- Leave to cool completely… to room temperature (anything warmer and the filling will go runny when spread).
- Once completely cooled, there are two options…
- You can loosen the edges, score the end, spread the top with filling while the sponge is still in the tin and then roll, unsticking the sponge from the base baking paper as you go. (This was the least successful method for me as it added an extra layer of fiddliness in unsticking the baking paper at the same time as rolling. Maybe I just need more practice!). Or…
- Flip the pumpkin sponge out onto a large sheet of baking paper sprinkled with caster sugar (to prevent sticking and for a delicious sugar crunch)… Then score a line at one end, slather with cream cheese frosting and roll with the help of the baking paper underneath.
Whichever method you choose, be careful to roll tightly and securely to avoid any gaps or holes in the swirl.
Is this Pumpkin Roll recipe safe for Coeliacs (Celiacs)?
Yes. Providing the Pumpkin Roll is made with a good gluten free flour blend, then it is safe for people with Coeliac Disease (Celiac).
As always, double-check the ingredient labels (particularly the spices, baking powder and bicarbonate of soda) to be sure there is no hidden gluten or ‘may contain’ warnings. If you are new to label-checking and cross-contamination, head over to my page ‘Coeliac Disease + Food’ for more information.
Can I make Pumpkin Roll dairy free as well as gluten free?
Yes again! The sponge used for making my Gluten Free Pumpkin Roll is completely fat free. Thus, it is also naturally dairy free!
Just make sure it is filled with a dairy free filling… Either a standard vanilla buttercream made with a dairy free butter-alternative (such as Flora or Stork baking blocks). Or I found this recipe for Vegan Cream Cheese Frosting over at Veggie Desserts as an alternative.
Key equipment for making Gluten Free Pumpkin Roll
As with making any Swiss Roll, you need a few key pieces of equipment to make a Pumpkin Roll… In addition to kitchen scales, mixing bowls and an oven, you’ll need…
- Swiss Roll Tin – The recipe shared below makes a single Swiss Roll sponge, approximately 25 cm (10 inch) by 38 cm (15 inch). This is the tin I used.
- Because the eggs need to be whipped long and hard to ensure they reach the right thickness (a lasting trail), you need a robust mixer. This can be either a stand mixer (like my KitchenAid) or a well-powered hand mixer (again, my KitchenAid Hand Mixer has been an amazing addition to my kitchen).
- Good quality baking paper – This is essential for lining the baking tin and ensuring the sponge comes away cleanly. I always use Lakeland Baking Parchment as it is 100% reliable.
- A large spatula-spoon – for folding the flour into the batter.
How to store your Gluten Free Pumpkin Roll
Because your gluten free Pumpkin Roll is filled with cream cheese frosting, it is important that it is stored in the fridge. But here’s the thing… As the sponge is so perfectly tender and moist, it keeps really well in there. Best stored in an airtight container, it will last for a good 3 to 4 days and can be taken and eaten straight from cold with no negative impact on texture!
I challenge you to make it last that long however… It’s so moreish and delicious, if you’re anything like me, you’ll be snaffling a slice every time you pass the fridge.
Ready to make Pumpkin Roll?
The recipe for my Gluten Free Pumpkin Roll is below (just scroll an inch or two further…). I know you’re going to love it… All that fluffy seasonally-spiced yumminess in one perfectly cream-cheese-swirled sponge. Of course, if you do make it, let me know! I LOVE hearing from you guys on how you found my recipes. And I’m always happy to advise if you need it.
If you haven’t done so already… you can sign up for my weekly newsletter (so that you don’t miss anything). Simply fill in the box at the bottom or on the home page…
And why not follow me on social media too? The best places to find me are on Instagram, Facebook, Pinterest and Twitter.
Lastly… Have you found our massive Gluten Free Recipe Index yet? It’s super-easy to navigate and packed with all the gluten free recipes and inspiration you need… Whether you’re just starting out or are an experienced baker.
All shared with my love… for FREE!
Looking for other seasonal Pumpkin Recipe inspiration?
Why not try these…
- Halloween Pumpkin and Walnut Cakes
- Pumpkin Chocolate Chip Cake
- Halloween Pumpkin Mini Rolls (topped with Halloween Ghosts)
- Red Lentil Dahl with Roasted Pumpkin
- Pumpkin Leek Soup with Peppers
- Roasted Pumpkin Soup
More gluten free Swiss rolls and roulades you’ll love…
Gluten Free Pumpkin Roll (with Cream Cheese Filling)
Key equipment
- Swiss Roll tin approx 25 cm (10 inch) by 38cm (15 inch)
- Oven
- sharp knife
- sieve
- flat knife/spatula
Ingredients
Pumpkin Sponge
- 100 g gluten free plain flour blend See NOTES below
- ¾ tsp xanthan gum
- 1 tsp baking powder gluten free
- ½ tsp bicarbonate of soda (baking soda)
- ¼ tsp fine sea salt
- 1 tsp ground cinnamon
- ¾ tsp ground ginger
- ¼ tsp allspice powder
- 3 large eggs At room temperature. UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 200 g golden caster sugar
- 1 tsp vanilla extract
- 150 g pumpkin puree canned or homemade
- caster sugar (to sprinkle)
Cream Cheese Filling/Frosting (see NOTES re quantities)
- 130 g unsalted butter softened
- 1 tsp vanilla paste/powder (optional) (NOT liquid extract)
- 200 g cream cheese Philadelphia or equivalent
- 100 g icing sugar (confectioners/powdered sugar) sifted
Instructions
Pumpkin Sponge
- Line the base of a Swiss Roll tin (approx 10 inch/25 cm x 15 inch/38 cm) with baking paper.
- Pre-heat the oven to 180 C/350 F/Gas 4.
- Weigh and mix together the flour, xanthan gum, baking powder, bicarbonate of soda, salt and spices and set aside. TIP : Weigh into an airtight container and shake vigorously.
- In a large bowl (or using a stand mixer), whisk the eggs and sugar together until thick and the mixture leaves a lasting trail when the whisk is lifted (this takes about 5 minutes at high speed).
- Add and whisk in the vanilla extract and pumpkin puree.
- Sift and add the dry ingredients and fold through quickly and lightly until combined.
- Pour the mixture into the prepared baking tin and bake for 14 to 15 minutes until the top springs back when gently pressed. Keep a close eye, so as not to over-bake.
Rolling the sponge for 'memory' (see alternative method in the NOTES)
- Prepare a large sheet of baking paper by liberally sprinkling with caster sugar.
- Remove the sponge from the oven and loosen any stuck edges with a sharp knife.
- While it is still hot, carefully flip out the sponge upside-down onto the prepared baking paper.
- Peel off the baking paper that has protected the cake while cooking and carefully score a line with a knife at one short end (about 2 cm from the edge).
- Very carefully (and while the cake is still warm) fold the end of the baking paper over the scored sponge and roll as tightly as possible. Make sure to fold the baking paper into the roll, so that it forms a layer between the sponge as it rolls.
- Turn the roll over to secure and set aside to cool completely. This process will help give the sponge a ‘memory’ and help prevent later cracking.
Cream Cheese Frosting
- While the cake is cooling, make the filling.
- Soften the butter slightly and beat in a medium bowl until smooth and beginning to pale.
- Add and beat in the vanilla (if using).
- Take the cream cheese from the fridge and drain-off any excess liquid.
- Add the cream cheese to the bowl and beat into the butter (preferably with a wooden/firm silicone spoon) until just smooth. Do not over-beat.
- Sift and add the icing sugar about a third at a time and gently mix through. Again, use a wooden/firm silicone spoon to avoid over-beating. If you over-beat, the icing may become liquid, so be very careful.
- Place back in the fridge until ready to use.
Filling and Decorating
- When the sponge is cold, carefully unroll and spread the cream cheese filling evenly across the whole surface.
- Gently re-roll the sponge tightly, to ensure an even swirl.
- Wrap the sponge in baking paper to secure and place in the fridge for an hour to firm up for best cutting (optional).
- Refrigerate until ready to eat. Stores well in the fridge for 3 to 4 days in an airtight container.
- Sprinkle with extra caster sugar for a lovely sparkle when ready to serve.
Notes
- As soon as the pumpkin cake comes out of the oven, cover the top of the tin securely with a sheet of baking foil. This holds the moisture from the steam inside to prevent the sponge from drying.
- Leave to cool completely… to room temperature (anything warmer and the filling will go runny when spread).
- Once completely cooled, there are two options…
- You can loosen the edges, score the end, spread the top with filling while the sponge is still in the tin and then roll, unsticking the sponge from the base baking paper as you go. Or…
- Flip the pumpkin sponge out onto a large sheet of baking paper sprinkled with caster sugar (to prevent sticking and for a delicious sugar crunch)… Then score a line at one end, slather with cream cheese frosting and roll with the help of the baking paper underneath.
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Gluten Free Pumpkin Roll shared with
- What’s For Dinner #387 with The Lazy Gastronome
- Cook Blog Share Week 40 & 41 2022 with Nomss
- Fiesta Friday #452 with Angie
- Full Plate Thursday #612 with Miz Helen’s Country Cottage
I don’t understand how to “score” the short end. Along the edge or to the edge?
Hi Eileen
Apologies. I thought it had been explained in the blog post, under the section on rolling the sponge for memory. You score a line right across one of the shorter edges of the rectangle… 1 to 2 cm in from the edge, so that you can effectively ‘fold’ it to start the roll. It helps to make the rolling tighter.
To ‘score’… Run a sharp knife across the surface to ‘graze’ a line in the top, but NOT cut through.
I hope that helps.
Best wishes
Kate x
Perfectly swirled indeed. Rolling up cakes is my nemesis. I don’t think I’ve managed one that I’m happy with. Love the pumpkin addition and the filling and the look. And I suspect I’d very much like the taste too.
Thank you Choclette. We all have a nemesis… Mine is still macaron. They fail more often than they work… But I’ll keep at it xx
What an inventive recipe – I love the idea of a pumpkin roll, never seen one before but makes utter sense. Lovely detailed recipe as every. Thank you, will be sure to try this.
Thank you Joanna. I think Pumpkin Roll is a very American cake… But way too delicious for them to keep it to themselves x
That pumpkin roll looks perfect! I love how meticulous your recipes are, always well thought out and carefully explained.
Thank you so much Leslie.
As a GF baker-blogger, the community I seek to help can often be less confident. All too often they are starting to bake not because they want to particularly, but because they have to (the GF ranges in shops are small, ‘same old’ and not always very edible). Baking is the only way round it. So the more meticulous I can be in relaying how and why the better xx
I am curious about using vanilla in the liquid form. I have used it in frosting, and I don’t think that anything was wrong when I use it. And thank you for the B flour mix. You have saved me! Hope you will have a lovely weekend!
Hi Alene
The reason for using it in non-liquid form is specifically when it comes to cream cheese frosting. Other frostings are fine with liquid vanilla.
I had some serious disasters when I first started making cream cheese frosting, with it turning to a runny liquid. It was because of the reaction of the cream cheese with the sugar and any additional liquid made the reaction worse. So when it comes to cream cheese frosting, the balance of butter to cream cheese and liquid becomes really important.
But if you have a reliable cream cheese frosting recipe that you are happy with, use it! It’s always good to be on familiar territory.
I’m increasingly testing out the B blend in sub for A and it rarely doesn’t work. So I think I can (almost) safely say use it where you need to xx
What a wonderful autumnal dessert, Thanks for the really clear instructions.
Thank you so much Janice. Autumn is made for pumkin! x