This Gluten-Free Pumpkin Roll has a soft pumpkin spice cake wrapped around an extra-thick layer of cream cheese filling.
I made the filling at one and a half times the standard amount because the cream cheese spiral is always the best part of a pumpkin roll. I used light cream cheese, which keeps the filling slightly lighter, but regular cream cheese works in exactly the same quantity and gives you a richer, firmer center.
For the cake, I used 1½ teaspoons of pumpkin pie spice instead of relying on cinnamon alone. That gives the roll a warmer fall flavor without making any one spice too strong.
The most important step is rolling the cake while it is still hot. The warm cake cools around the towel in a spiral, which makes it much easier to unroll, fill, and roll again without major cracking.
Cut into six generous slices, each serving is approximately:
500 Calories • 8g Protein • 78g Carbs • 18g Fat
Nutrition is always an estimate. The exact values will depend on the gluten-free flour, cream cheese, powdered sugar used for rolling, and final slice size.
Tested Recipe Details
- Yield: 1 pumpkin roll
- Servings: 6 generous slices
- Pan: 15×10-inch jelly roll pan
- Prep Time: 20 minutes
- Bake Time: 16–18 minutes
- Cooling Time: 30 minutes
- Minimum Chill Time: 1 hour
- Total Time: 2 hours 8 minutes
- Oven Temperature: 350°F
- Cake Texture: Soft, moist, and flexible
- Filling: 1½ times the standard cream cheese filling
- Cream Cheese Used: Light cream cheese; regular also works
- Spice: 1½ teaspoons pumpkin pie spice
- Estimated Nutrition: About 500 calories per slice
Try These Next
For another gluten-free fall bake, try my Maple Pumpkin Muffins Gluten Free Soft And Perfect For Fall. My Easy Gluten-Free Carrot Cake (Healthier Option) has the same warm-spice direction with a more traditional layer-cake format. For a cinnamon-forward loaf, save my Cinnamon Protein Pound Cake (High-Protein Recipe).
Why You'll Love This Pumpkin Roll
- Extra cream cheese filling: The filling is increased by 50% for a thicker, more visible spiral.
- Naturally gluten-free: A measure-for-measure gluten-free flour blend replaces regular flour.
- Full pumpkin spice flavor: Pumpkin pie spice gives you cinnamon, ginger, nutmeg, and clove notes in one measurement.
- Light or regular cream cheese works: Use light cream cheese for the version I made or regular cream cheese for a richer filling.
- Make-ahead friendly: The roll needs to chill before slicing, so it is easy to prepare before a holiday dinner.
- No complicated decoration: A dusting of powdered sugar is all it needs.
- Classic holiday presentation: The cream cheese spiral makes the finished dessert look much more involved than it actually is.
Why I Use Extra Cream Cheese Filling
A thin streak of filling tends to disappear inside a pumpkin roll. I wanted a more noticeable cream cheese layer in every slice, so I increased the filling to one and a half times the usual quantity.
That means this version uses:
- 12 ounces cream cheese
- 1½ tablespoons butter
- 1½ teaspoons vanilla
- 1½ cups powdered sugar
The thicker filling creates a more dramatic spiral, but it also means you need to leave space around the edges of the cake.
If the filling is spread all the way to the border, it will squeeze out as the cake is rolled. Leave approximately ½ inch uncovered around the edges, with a slightly larger border at the far short end.
The filling will move outward naturally as you roll.
Light Cream Cheese vs. Regular Cream Cheese
I used light cream cheese in my pumpkin roll.
Light cream cheese produces a smooth, creamy filling with less fat than regular cream cheese. It can also be slightly softer, especially if the cream cheese is very warm or the filling is mixed for too long.
Regular full-fat cream cheese works in the same 12-ounce amount. It will generally create:
- A richer flavor
- A firmer chilled filling
- A slightly cleaner spiral
- More calories and fat per serving
Whichever version you use, soften the cream cheese before mixing. Cold cream cheese can leave small lumps that are difficult to remove once the powdered sugar is added.
Ingredients
Gluten-Free Pumpkin Cake
- ¾ cup (113g) gluten-free measure-for-measure flour containing xanthan gum
- 1 cup (200g) granulated sugar
- ¾ teaspoon kosher salt
- 1 teaspoon baking soda
- 1½ teaspoons pumpkin pie spice
- 3 large eggs
- ⅔ cup (151g) pure pumpkin puree
- Powdered sugar, as needed for the towel and finishing
Extra Cream Cheese Filling
- 12 ounces (340g) light cream cheese, softened
- 1½ tablespoons butter, melted and slightly cooled
- 1½ teaspoons vanilla extract
- 1½ cups (180g) powdered sugar
Regular full-fat cream cheese can replace the light cream cheese in the same amount.
Ingredient Notes
Gluten-Free Measure-for-Measure Flour: Use a blend intended to replace all-purpose flour one for one. The blend should already contain xanthan gum, which gives the thin cake enough flexibility and structure to roll.
Granulated Sugar: Sugar does more than sweeten the cake. It helps keep the thin sponge moist and flexible. Reducing it could make the cake more likely to crack.
Pumpkin Pie Spice: I use 1½ teaspoons for a noticeable fall flavor. Pumpkin pie spice blends can vary, but they usually include cinnamon with smaller amounts of ginger, nutmeg, cloves, or allspice.
Eggs: The eggs provide structure and help the cake rise without becoming too dry.
Pumpkin Puree: Use plain pumpkin puree, not sweetened pumpkin pie filling. Pumpkin pie filling contains added sugar and seasoning that would change the recipe.
Powdered Sugar for Rolling: A generous coating keeps the warm cake from sticking to the towel. Some remains on the towel, so the exact amount consumed will vary.
Light Cream Cheese: Let it soften before mixing. Light cream cheese may make a slightly softer filling than the full-fat version.
Butter: Melt the butter and allow it to cool slightly before adding it to the cream cheese. Very hot butter can make the filling loose.
Powdered Sugar: Powdered sugar sweetens and thickens the filling. Add it gradually to avoid a cloud of sugar and make it easier to mix smoothly.
Why This Recipe Works
A pumpkin roll needs a cake that is thin enough to roll but strong enough not to disintegrate.
The eggs and xanthan gum provide structure, while the pumpkin and sugar help keep the cake moist and flexible.
The rolling technique is equally important.
A flat cake becomes less flexible as it cools. Rolling it immediately with a towel teaches it to cool in a curved shape. Once cooled, it can be gently opened, filled, and rolled back into the same spiral.
The second roll is easier because the cake already “remembers” that shape.
The extra filling is thick enough to stay inside once chilled, but it may feel soft during assembly. If the light cream cheese filling seems too loose, refrigerate it for 10–15 minutes before spreading.
Equipment
15×10-Inch Jelly Roll Pan: A standard sheet pan is usually too large. The smaller jelly roll pan creates the thin cake layer needed for the proper spiral.
Digital Kitchen Scale: Weighing the gluten-free flour, pumpkin, and powdered sugar gives you a more consistent batter and filling.
Silicone Spatula Set: A flexible spatula makes it easier to spread the batter into the pan and scrape all of the cream cheese filling from the bowl.
You will also need:
- Parchment paper
- Thin, smooth tea towel
- Medium mixing bowl
- Electric hand mixer or stand mixer
- Offset spatula
- Plastic wrap
- Serrated knife
Tools I Use for This Recipe
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How to Make a Gluten-Free Pumpkin Roll
1. Prepare the oven and pan
Preheat the oven to 350°F.
Lightly grease a 15×10-inch jelly roll pan.
Cut a piece of parchment paper to fit the bottom of the pan, leaving approximately 1 inch of overhang at both short ends. Place the parchment in the pan, then lightly grease the parchment and exposed sides.
2. Mix the dry ingredients
Add the gluten-free flour, granulated sugar, kosher salt, baking soda, and pumpkin pie spice to a medium mixing bowl.
Whisk until the baking soda, salt, and spices are evenly distributed.
3. Add the eggs and pumpkin
Add the eggs and pumpkin puree to the dry ingredients.
Whisk until the batter is completely smooth and no pockets of dry flour remain.
The batter will be thinner than a typical layer-cake batter.
4. Spread the batter
Pour the batter into the prepared jelly roll pan.
Use an offset spatula to spread it into a thin, even layer, making sure it reaches all four corners.
An uneven layer can create dry edges and an underbaked center, so take a moment to level the batter.
5. Bake
Bake at 350°F for 16–18 minutes.
The cake is ready when:
- The center looks set
- The surface springs back lightly when touched
- The edges begin pulling slightly away from the pan
Do not overbake. A dry cake is much more likely to crack when rolled.
6. Prepare the towel
While the cake bakes, spread a thin, smooth tea towel over the counter.
Dust the towel generously with powdered sugar over an area slightly larger than the cake.
Avoid a thick terrycloth towel with deep loops. The cake can stick to the texture and tear when unrolled.
7. Turn out the hot cake
As soon as the cake comes out of the oven, carefully invert the pan onto the prepared towel.
Lift away the pan and gently peel off the parchment paper.
Work carefully, but do not allow the cake to cool flat before rolling.
8. Roll the cake while warm
Starting at one short end, roll the warm cake and towel together into a snug spiral.
Do not roll so tightly that the cake compresses, but keep the spiral secure enough to hold its shape.
Place the rolled cake seam-side down and let it cool completely for approximately 30 minutes.
How to Make the Extra Cream Cheese Filling
1. Beat the cream cheese
Add the softened light cream cheese to a mixing bowl.
Beat until completely smooth, scraping down the sides and bottom of the bowl as needed.
2. Add the butter and vanilla
Pour in the melted, slightly cooled butter and vanilla extract.
Beat until evenly combined.
3. Add the powdered sugar
Add the powdered sugar gradually.
Beat until the filling is smooth, creamy, and thick enough to spread.
If the filling feels loose, especially when using light cream cheese, refrigerate it for 10–15 minutes before assembling the roll.
How to Assemble the Pumpkin Roll
1. Unroll the cooled cake
Carefully unroll the cake, leaving it on the towel.
Do not force it completely flat. A few small cracks around the tight inner curve are normal.
2. Spread the extra filling
Spread the full batch of cream cheese filling over the cake.
Leave approximately a ½-inch border around the edges. Leave a slightly larger space along the far short end because the filling will move in that direction as the cake rolls.
The filling layer will be noticeably thicker than a standard pumpkin roll.
3. Roll the cake again
Starting from the same short end, roll the cake back into a spiral without the towel.
Roll slowly and evenly. Avoid pressing down hard, which can force the extra filling out of the ends.
Place the finished roll seam-side down.
4. Wrap and chill
Wrap the pumpkin roll tightly in plastic wrap.
Refrigerate for at least 1 hour.
The chilling time firms the light cream cheese filling, helps the roll hold its shape, and makes the slices much cleaner.
5. Finish and slice
Remove the plastic wrap and dust the roll with additional powdered sugar, if desired.
Cut into six generous slices using a sharp serrated knife.
Wipe the blade clean between slices so the cream cheese spiral stays visible.
Expert Tips
Use the correct pan. A 15×10-inch jelly roll pan gives the cake the proper thickness.
Choose a flour blend with xanthan gum. Without a binder, the gluten-free cake may crumble or split when rolled.
Spread the batter evenly. Thin areas bake faster and are more likely to crack.
Do not overbake. Pull the cake once it springs back and the center is set.
Prepare the towel before the cake leaves the oven. You need to turn out and roll the cake immediately.
Use enough powdered sugar. It creates a barrier between the moist cake and towel.
Roll from the short end. This creates the classic thicker spiral.
Cool completely before filling. Warm cake can melt and loosen the cream cheese filling.
Chill soft filling. Light cream cheese can create a softer mixture than regular cream cheese.
Leave a filling border. This recipe contains extra filling, so it needs room to move.
Chill before cutting. The spiral becomes much more stable after refrigeration.
Troubleshooting
Why did my pumpkin roll crack?
A few small cracks are normal.
Large cracks are usually caused by:
- Overbaking the cake
- Letting it cool before the first roll
- Using a flour blend without xanthan gum
- Rolling too tightly
- Trying to flatten the cooled cake completely
Small cracks can usually be hidden with powdered sugar.
Why did the cake stick to the towel?
The towel may not have had enough powdered sugar, or the towel may have had a deep looped texture.
Use a smooth tea towel and coat it generously.
Why did the filling squeeze out?
The filling may have been spread too close to the edges, or the cake may have been rolled too tightly.
Leave a border and use gentle, even pressure.
Why is my cream cheese filling too soft?
Light cream cheese naturally contains more moisture than full-fat cream cheese.
Make sure the melted butter has cooled, then refrigerate the filling for 10–15 minutes before spreading.
Why is my filling lumpy?
The cream cheese was probably too cold.
Use fully softened cream cheese and beat it smooth before adding the other ingredients.
Variations and Suggested Substitutions
These are suggested changes rather than individually tested versions.
| Component | Suggested Swap |
|---|---|
| Light cream cheese | Regular full-fat cream cheese for a richer, firmer filling |
| Pumpkin pie spice | Cinnamon with small pinches of ginger, nutmeg, and cloves |
| Granulated sugar | A cup-for-cup baking sweetener; texture may change |
| Gluten-free flour | Another measure-for-measure blend containing xanthan gum |
| Vanilla filling | Add a little maple or brown sugar flavoring |
| Powdered sugar finish | Add a light cinnamon-powdered sugar dusting |
| Six servings | Cut into eight smaller slices for lighter portions |
Can I Make This Ahead?
Yes. A pumpkin roll is one of the better holiday desserts to make in advance.
Prepare and fill it the day before serving, then keep it wrapped in the refrigerator.
The chill gives the filling more time to firm, and the roll becomes easier to slice cleanly.
Wait to add the final powdered sugar until shortly before serving. Powdered sugar can absorb moisture and disappear during storage.
Storage
Wrap the pumpkin roll tightly in plastic wrap and store it in the refrigerator for up to 2 days.
Keep it chilled because the filling contains cream cheese and butter.
For longer storage, wrap the roll in plastic wrap followed by foil and freeze it for up to 3 months.
Thaw the frozen roll overnight in the refrigerator before unwrapping and slicing.
You can also freeze individual slices. Wrap each piece securely so the exposed cake and filling do not dry out.
Serve cold or let a slice sit at room temperature for approximately 10 minutes before eating.
Frequently Asked Questions
Is this pumpkin roll completely gluten-free?
The cake uses gluten-free flour, but check every packaged ingredient if you are baking for someone with celiac disease or a severe gluten intolerance.
Use certified gluten-free flour, baking soda, spices, powdered sugar, and vanilla, and avoid cross-contact in the kitchen.
Does the flour need xanthan gum?
Yes, use a measure-for-measure blend containing xanthan gum or another binder.
The binder helps the thin cake stay flexible enough to roll.
Can I use regular cream cheese?
Yes.
Use the same 12-ounce amount. Regular cream cheese makes the filling richer and generally firmer after chilling.
Can I reduce the filling?
Yes, but this recipe is intentionally written with an extra-thick filling.
Reducing it will create a thinner spiral closer to a traditional pumpkin roll.
Can I use pumpkin pie filling instead of pumpkin puree?
No.
Pumpkin pie filling contains added sugar and spices that would change the sweetness and texture of the cake.
Do I need to roll the cake while it is hot?
Yes.
That is the most important technique in the recipe. Rolling while warm helps prevent major cracks during final assembly.
Can I skip the towel?
You need something flexible to support the cake while it cools in a spiral.
A parchment-only method may work, but the tested method uses a powdered-sugar-covered towel.
Why does the cake need to cool while rolled?
Cooling in the rolled shape trains the cake into a spiral.
A cake cooled flat is more likely to crack when rolled around the filling later.
Can I use Greek yogurt in the filling?
That would create a substantially softer filling and is not recommended as a direct substitute for cream cheese.
How do I get clean slices?
Chill the roll for at least one hour.
Use a sharp serrated knife and wipe the blade between cuts.
Estimated Nutrition
Nutrition is always an estimate.
The calculation below assumes:
- Gluten-free measure-for-measure flour
- Granulated sugar
- Three large eggs
- Pumpkin puree
- 12 ounces light cream cheese
- 1½ tablespoons butter
- 1½ cups powdered sugar in the filling
- Six equal slices
- A moderate amount of powdered sugar retained from the towel and finishing
Per Slice — 1 of 6
- Approximately 500 calories
- 8g protein
- 78g carbohydrates
- 18g fat
- Approximately 2g fiber
Approximate Whole Roll
- Approximately 3,000 calories
- 48g protein
- 468g carbohydrates
- 108g fat
Using Regular Cream Cheese
Regular full-fat cream cheese increases the estimate to approximately:
- 560 calories per slice
- 8g protein
- 80g carbohydrates
- 26g fat
Exact values will vary with the gluten-free flour, cream cheese brand, powdered sugar used for rolling, and final serving size.
You Might Also Like
For another cinnamon-spiced dessert, try my Single Serve Snickerdoodle Protein Cheesecake. My High Protein Carrot Cake Protein Balls No Bake Recipe is an easy no-bake option with similar warm spices. You might also like Red Velvet Protein Brownies (High-Protein Recipe) for another colorful cream-cheese-friendly dessert.
Final Thoughts
The extra filling is what makes this pumpkin roll worth making.
Using 12 ounces of light cream cheese creates a thick spiral without overwhelming the soft pumpkin cake. The 1½ teaspoons of pumpkin pie spice give the cake a more complete fall flavor than cinnamon alone.
The two steps that matter most are simple: roll the cake immediately while it is hot, and chill the finished roll before slicing.
Dust it with powdered sugar, cut it into thick spirals, and tag @bakedlean if you make it.
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BAKE THIS NEXT
Gluten-Free Pumpkin Roll
Ingredients
- 3/4 cup gluten-free measure-for-measure flour 113g; use a blend containing xanthan gum
- 1 cup granulated sugar 200g
- 3/4 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 3 large eggs
- 2/3 cup pure pumpkin puree 151g; do not use pumpkin pie filling
- powdered sugar as needed for the towel and finishing
- 12 ounces light cream cheese 340g, softened; regular cream cheese also works
- 1 1/2 tablespoons butter melted and slightly cooled
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups powdered sugar 180g
Equipment
- 15×10-inch jelly roll pan
- Thin smooth tea towel
- Electric hand mixer or stand mixer
- Offset spatula
Method
- Preheat the oven to 350°F. Lightly grease a 15×10-inch jelly roll pan. Line the bottom with parchment paper, leaving approximately 1 inch of overhang at both short ends, then lightly grease the parchment and exposed sides.
- Whisk together the gluten-free flour, granulated sugar, kosher salt, baking soda, and pumpkin pie spice in a medium mixing bowl.
- Add the eggs and pumpkin puree. Whisk until the batter is completely smooth and no dry flour remains.
- Pour the batter into the prepared pan and spread it into a thin, even layer reaching all four corners.
- Bake at 350°F for 16–18 minutes, until the center is set, the surface springs back lightly when touched, and the edges begin pulling away from the pan.
- While the cake bakes, lay a thin, smooth tea towel on the counter and dust it generously with powdered sugar.
- Immediately invert the hot cake onto the powdered-sugar-covered towel. Remove the pan and gently peel away the parchment paper.
- Starting at one short end, roll the warm cake and towel together into a snug spiral. Place seam-side down and cool completely for approximately 30 minutes.
- To make the filling, beat the softened light cream cheese until completely smooth.
- Add the melted and slightly cooled butter and vanilla extract. Beat until combined, then gradually add the powdered sugar and continue beating until smooth and creamy.
- Carefully unroll the cooled cake without forcing it completely flat. Spread the cream cheese filling evenly across the surface, leaving approximately a 1/2-inch border around the edges.
- Starting from the same short end, roll the filled cake back into a spiral without the towel. Roll gently so the extra filling stays inside.
- Place the roll seam-side down, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour.
- Dust with additional powdered sugar if desired. Cut into six slices with a sharp serrated knife, wiping the blade between cuts.
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