This light, moist, fall-spice Pumpkin Roll cake is filled with decadent, whipped cream cheese frosting. Perfect holiday season fall dessert. Gluten-free. Dairy-free
What does this Pumpkin Roll remind you of?
For me, any swirl or rolled cake always reminds me of my childhood, holiday gatherings, and cozy fall weather – all of it!
Also, it’s the perfect way to impress your family and friends. It looks intricate and complicated, but it’s super easy to make.
How to make this pumpkin roll gluten-free?
To make these rolls vegan, I use my Bob’s Red Mill gluten-free baking flour – it is a 1:1 ratio with regular flour.
Additionally, depending on your dietary preference, you can use unbleached all-purpose flour for this recipe as well.
Can I make this pumpkin roll dairy free?
In this case, the cake itself is dairy-free if you use vegan cream cheese. I love using my Vegan Cashew Cream Cheese for the filling to make this Pumpkin Roll both gluten and dairy free.
What kind of towel do you use for the pumpkin roll?
Lucky for you, there is no towel needed for this recipe! In this case, the cakes consistency allows for it to roll well on its own.
Why I love this recipe
There are a few reasons I am obsessed with this recipe:
- Unique – the rolling of the dough makes for a beautiful, picturesque swirl in the middle.
- Quick – this entire recipe can be made in less than 30 minutes.
- Mess-free – especially if you use parchment paper, it requires minimal clean-up.
- Pumpkin Everything – its official, I am obsessed with anything pumpkin and fall-spiced.
- Slightly sweet – not only does this taste amazing, but it isn’t too overpowering, which makes it a perfect morning, afternoon, or evening dessert or snack.
- Easy substitutions – it is super easy to make this recipe dairy or gluten-free.
Ingredients for Pumpkin Roll
This Pumpkin Roll recipe is full of yummy, fall-spiced ingredients:
Pumpkin pie spice
Coconut sugar or regular granulated sugar
Cream cheese filling
Cream cheese, room temperature
Butter, room temperature
Powdered sugar, optional
How to make a Pumpkin Roll
First, whisk together eggs, sugar, vanilla extract, and pumpkin puree in a bowl.
Second, mix gluten-free flour, baking powder, baking soda, and pumpkin pie spice in a separate bowl.
Third, mix the wet ingredients into the dry ingredients.
Then, pour the mixture into a lined 10 by 15-inch jelly roll pan or baking pan with a little bit of a raised edge and even it out with a spatula.
Next, bake on 350F for 12 – 13 min.
Following that, take the cake out of the oven and cover it with another baking pan or tin foil to retain the moisture. Loosen the edge a little bit if it appears to be sticking at all.
Then, while it’s still warm (not hot), gently roll it from the short edge. You’ll want to wrap it with a small piece of tin foil to keep it in place.
Afterward, whip together the cream cheese, powdered sugar, vanilla extract, and butter into a bowl until smooth.
Once the cake has cooled for an hour or so, gently unroll it and spread the cream cheese evenly, leaving a little bit around the edge.
Then, gently roll it back, but not too tight. It should be easy to roll because of the pre-rolling.
Following, wrap it with a plastic wrap tightly and leave it in the fridge overnight.
Finally, sprinkle powdered sugar, slice, and enjoy this pumpkin delight!
Tips for making Pumpkin rolls
- Measure Your Flour – In brief, the best way to measure flour is using a scale. However, if a scale is not available to you, my number one rule is DO NOT pack your flour in – you want the natural air within to remain.
- Sticky Dough? – If you find that the dough is sticky there are a few options. First, you can sprinkle a bit of powdered sugar as you roll. Second, you can oil your hands while rolling to prevent the stick. Third, you can bake the cake on parchment paper and then use the parchment paper as a base to help you roll.
- Work quickly – In this case, you do not want your cake to cool completely. It is imperative that you pre-roll while it’s cool to help it hold the rolled texture.
- Doesn’t need to be perfect – don’t waste time on the edges of the cake. Once you roll the cake, you can simply cut the edges off to make it look cleaner.
Frequently Asked Questions
How do you make a pumpkin roll without it cracking?
In recipe testing, here are some of my favorite tips for having a smooth cake:
- Pre-roll the cake without the filling while the cake is still warm.
- Don’t overbake the cake – too dry and it will crack!
- Roll it gently and check the outside constantly. If it appears to be cracking, you could be rolling it too tight.
Why are my pumpkin rolls sticky?
Generally, your roll is probably sticky because of condensation that may have formed on the outside of the roll as it cooled.
In this case, you can add a little bit of powdered sugar to prevent the roll from sticking to your hands.
Can I use a different size pan?
In this case, the pan affects the thin and thickness of the cake which could change the baking time and amount of filling you will need.
How to Store Pumpkin Rolls?
You can leave the Pumpkin Rolls on the counter for a day and then I recommend storing them in an airtight container in the fridge for up to 5 days.
Can I freeze pumpkin rolls?
Yes, they freeze well up to a month. In my case, I like to wrap them into individual serving sizes.
How do I defrost pumpkin rolls?
In brief, simply take them out of the freezer and allow them to thaw before serving.
Generally, it only takes 1-2 hours to thaw.
How to Serve Pumpkin Rolls?
Certainly, these Pumpkin Rolls taste amazing on their own!
I love having a slice with a warm cup of coffee or tea. The creamy filling mixed with the soft cake pairs perfectly with a warm beverage.
Additionally, if you want to take it to the next level add a scoop of vanilla ice cream.
OTHER DELICIOUS PUMPKIN-INSPIRED RECIPES:
- 2/3 cup gluten-free flour 85g
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 2/3 cup coconut sugar or regular granulated sugar
- 2/3 cup pumpkin puree 160g
Cream cheese filling
- 6 – 8oz of cream cheese room temp
- 3/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 2 tbsp butter room temp
- Whisk together eggs, sugar, vanilla extract, and pumpkin
puree in a bowl.
- Mix gluten-free flour, baking powder, baking soda, and
pumpkin pie spice in a separate bowl.
- Mix the wet ingredients into the dry ingredients.
- Pour the mixture into a lined 10 by 15-inch jelly roll pan
or baking pan with a little bit of a raised edge and even it out with a spatula.
- Bake on 350F for 12 – 13 min.
- Take the cake out of the oven and cover it with another baking pan or tin foil to retain the moisture. Loosen the edge a little bit if it appears to be sticking at all.
- While it’s still warm, gently roll it from the short edge. You’ll want to wrap it with a small piece of tin foil to keep it in place.
- Whip together the cream cheese, powdered sugar, vanilla extract, and butter into a bowl until smooth.
- Once the cake has cooled for an hour or so, gently unroll it and spread the cream cheese evenly, leaving a little bit around the edge.
- Gently roll it back, but not too tight. It should be easy to roll because of the pre-rolling.
- Wrap it with a plastic wrap tightly and leave it in the fridge overnight.
- Sprinkle powdered sugar, slice, and enjoy this pumpkin delight!
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
Disclosure: Some of the links in this post are affiliate links. This does not result in any extra cost for you, but it does mean that I make a commission if you click through and make a purchase.