Pumpkin Roll

Gluten-Free Pumpkin Roll | The Gluten-Free Homemaker

For years, any food that was rolled up always gave me the impression that it was complicated and difficult to make. Then I tried a pumpkin roll. It’s really quite easy, and it makes a great fall dessert.  They freeze well, and in the past I have made a couple of these rolls a few weeks before Thanksgiving and frozen them.  It’s always nice to have some things prepared ahead of time.

This is a standard pumpkin roll recipe substituting gluten-free flour and adding xanthan gum. I think it will work well with any gluten-free flour mix or regular wheat flour. I used Carol Fenster’s sorghum blend with corn flour.

Gluten-Free Pumpkin Roll (steps) | The Gluten-Free Homemaker

5.0 from 4 reviews
Pumpkin Roll
Author: 
Recipe type: Dessert
Serves: 16
 
Ingredients
  • 3 eggs
  • 1 cup sugar
  • ⅔ cup canned pumpkin
  • 1 teaspoon lemon juice
  • ¾ cup gluten-free flour mix
  • 2 teaspoon cinnamon
  • 1 teaspoon ginger
  • ½ teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • ½ teaspoon salt
  • 1 cup walnuts, finely chopped
  • powdered sugar for dusting the towel
For the Filling
  • 8 ounces cream cheese, softened
  • ¼ cup butter, softened
  • 1 cup powdered sugar
  • ½ teaspoon vanilla
Instructions
  1. In a mixer bowl beat the eggs on high for several minutes.
  2. Add the sugar and beat until light in color.
  3. Add the pumpkin and lemon juice. Mix until blended.
  4. In a small bowl, combine the dry ingredients. Add to the pumpkin mixture and mix just until blended.
  5. Pour batter into a sprayed 10 x 15 inch jelly roll pan. Spread the batter to the edges of the pan and try to even it out. Sprinkle the walnut pieces over the top.
  6. Bake at 375° for 15 minutes.
  7. Let the pan cool on a wire rack for 10 minutes. Turn the cake (walnut side down) onto a towel that has been sprinkled with powdered sugar. Roll the cake and towel lengthwise. Leave it to cool.
  8. Combine the filling ingredients and beat until smooth. Unroll the cake and spread the filling over the surface.
  9. Use the towel to help roll the cake back up, but do not roll the towel with the cake as before.
  10. Wrap in plastic wrap and refrigerate at least one hour before serving.

To freeze it, I wrapped it twice with plastic wrap and once with wax paper. I then put two rolls together and put a zip lock bag on each end (they didn’t fit into one bag).

How to Be Gluten Free How to Be Gluten Free: 10 Steps to a Gluten-Free Life (affiliate link) is a very practical guide to getting started on a gluten-free diet. Learn to successfully buy gluten-free food, supplements, and personal care products as well as eat out safely, cook, connect with others, and more. Learn more about How to Be Gluten Free

This post is linked to A Gluten-Free Holiday at Gluten Free Easily, the Ultimate Recipe Swap at Life as Mom and the Holiday Food Fest at Hoosier Homemade.




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Comments

  1. The Gluten-free 'Dish' says:

    I’m impressed! This is beautiful!
    Happy Thanksgiving to you and your family.

  2. The Happy Housewife says:

    I always wanted to make a roll cake. You make it look easy! I am thinking chocolate and cream filling, lol!
    Toni

  3. Phoebe @ Cents to Get Debt Free says:

    I love pumpkin rolls! Mine never look this pretty, though. I agree with Toni–you make it look so easy!

  4. I love cake rolls… I will have to try this. :)

    Cheers!
    Cinde

  5. Very Nice!

  6. Young Wife says:

    Looks delicious! I've never made anything like this. I'll have to try it.

  7. Oh my gosh! That looks wonderful! I have a question about "gluten-free flour". Is there a standard GF flour that everyone uses? I've seen many different brands, but not sure if they are all created equal. Thanks for the recipe!

    • Bob’s Red Mill makes an all-purpose baking flour that works very nicely in every recipe I have used so far!

      • Amy Degler says:

        JulesGlutenFree.com has an all purpose flour mix that is the best I’ve tried. Check her website out.

  8. Jill, That's a very good question. Not all flours are created equal and usually you can't use just one flour to replace wheat flour.

    I usually link to my post about gluten free flours, but forgot to do that. You can view it here:
    http://www.glutenfreehomemaker.com/2009/03/gluten-free-flour-mixes.html

  9. The pumpkin roll looks great. I made several of these last year. I can't wait to start making them again.

  10. Linda – thanks for the great resource on GF flours!!

  11. Joyful says:

    This sounds like a great idea.
    I may go for a visit. Thanks for posting it.
    Joyful

  12. Hoosier Homemade says:

    I've never tried a roll before. You make it look easy. Thanks for joining in the fun at the Holiday Food Fest!
    ~Liz

  13. Beautiful! What a great presentation, perfect for serving at holiday functions!

  14. Made this today, going to try it this evening- can;t wait. Thanks for the recipe!

  15. gfe--gluten free easily says:

    Linda, I remember you sharing this recipe before and drooling over it! I think you should consider making some cashew cream that so many dairy-free folks make for recipes to give it a go dairy free. I'll be waiting with baited breath if you do. ;-) Thanks so much for sharing this as a Thanksgiving favorite for out Gluten-Free Holiday event!

    Hugs,
    Shirley

    • Thanks, I love cashew cream and was trying to figure out how to make this without using cream cheese! Now I will try this one.

  16. Tasty Eats At Home says:

    Oh wow, this looks good. I need to try my hand at a rolled cake like this. Never done it – gluten-free or not!

  17. Anonymous says:

    has anyone used the king arthur glutenfree multi purpose flour… this is my first holiday season without gluten and i'm trying to figure how versatile some of these flours are for baking… any cookie ideas? My daughter (with celiac's) loves sugar cut outs…!!

  18. maureen studer says:

    Responding to Anonymous a year later, I just made a gluten-free pumpkin roll from a different recipe using King Arthur gluten-free multipurpose flour and it came out beautifully. It was a little dense — maybe I should have added the xanthan gum? — but I got compliments on it’s professional appearance.

  19. can u substitute and use the pamelas baking mix

    • I have never tried any substitutions and I have never used that mix so I really can’t say. It might work. If you are willing to experiment, I would substitute the mix for the total amount of flour and if the mix contains xanthan gum then don’t add what the recipe calls for.

    • I make Pumpkin Rolls evey year using the recipe from Libby’s website. I use Pamela’s Pancake and Baking Mix as the flour. All the rest of the recipe stays the same. I use 1/2 of a 15 oz of Libby’s Pumkin. I always make two recipes to use up the other 1/2 can of pumpkin.
      They aren’t hard to make, just a bit messy with the powdered sugar.
      Good luck!

  20. Celiac Chick Newburg said to check this out. Thanks for publishing it online.

  21. Heather says:

    I have always enjoyed making pumpkin rolls. My boyfriend’s father has celiac’s so I was looking for a gluten-free recipe. I didn’t think I was going to like it, as most gluten-free foods I don’t. But, I will be using this recipe for every pumpkin roll I make from now on. It was delicious my boyfrien’d family absolutely loved it. Thank you so much for posting the recipe. My baking was a hit at Thanksgiving dinner.

  22. What a creative and delicious gluten-free pumpkin treat!

  23. Judy Dyer says:

    I can’t have corn either. Any suggestions on a flour mix.

  24. I am looking forward to beginning new Thanksgiving traditions!

  25. Teacher951 says:

    This 2013 is my second year to make this yummy roll. I use King Arthur gf flour and a pinch of xanthum is most every gf recipe. This is likely to be a yearly request. All family members like it.

  26. I’m a little confused on what exactly are the filling ingredients? you stayed up eggs and sugar mixture then dry and pumpkin mixture are those combined and then placed into the baking pan and then what is the filling ingredients once thats baked

  27. Hi there!! I’m about to make this recipe using vegan cream cheese :) excited!! But your flour mix links aren’t working for me at all. Can you please list the flour components and ratios? I have almost every flour on hand except Almond flour b/c it’s so expensive! Thx!!

    • Sorry, Emilie, I was out of town and without Internet access. I think I used this flour mix in that recipe: 6 parts rice flour (white or brown) 2 parts potato starch 1 part tapioca starch

  28. Nice! I didn’t roll it but it came out wonderful! Delicious and helped with the sweet tooth.

  29. Can this be made without the nuts? I cant do nuts, but am wondering if it will roll as well without them. Thank you!

  30. Pumpkin roll was one of my favorites before going GF, so I’m excited about this. Do you think there is a way to cut back on the sugar and still have good results? Suggestions? Thanks.

  31. I use cup for cup gluten free flours. I shouldn’t need to add more xanthium would I ?

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