Pumpkin Roll: Traditional and Gluten-Free Recipes (2024)

It just isn’t Thanksgiving without a Pumpkin Roll!

Every Thanksgiving my brother-in-law makes a pumpkin roll, and it is my favorite!

I don’t know why, but it took me 4 years to think that maybe I should make a gluten-free pumpkin roll, so the other half of my family can enjoy it too!

Thankfully, my gluten-free pumpkin roll turned out to be just as delicious (cannot tell a difference at all!) as the original! Let’s just say, it didn’t make it 24 hours before it was devoured!

Here’s a video of how to make a pumpkin roll:

The pumpkin roll in all these pictures is a gluten-free roll. We seriously could not tell any difference!

(Printable version at the end of the post)

Pumpkin Roll Cake Ingredients:

• 3 eggs
• 1 cup sugar
• 2/3 cup pumpkin purée (NOT pie filling)
• 1 tsp baking powder
• 1 tsp cinnamon
• 3/4 cup flour * see notes for the gluten-free version

*For gluten-free version use 3/4 cup all-purpose gluten-free flour and add 1/2 teaspoon xanthan gum. Click here for a homemade gluten-free flour recipe.

Icing Ingredients:

• 1 cup powder sugar
• 4 tablespoons shortening
• 8 ounces cream cheese, softened
• 1/2 teaspoon vanilla

Pumpkin Roll Directions:

• Beat eggs on high for 30 seconds.
• Gradually add in sugar and continuebeating for several minutes.
• Stir in pumpkin.
• Gradually add flour and the rest of the cake ingredients.
• Grease and flour* a jelly roll pan (10×15). Spread batter into pan.
• Bake at 375° F for 15 minutes.
• While the cake is cooking, spread out a towel that is as large as your jellyroll pan. Heavily, sprinkle powder sugar on the towel.
• Make the icing by beating the cream cheese, adding the rest of the ingredients, and beating until smooth.
• Once the cake is done cooking, immediatelyflip the pan upside down onto the powder sugared towel. Roll the cake up in the towel and let cool completely.
• Once the cake is cooled, unroll the cake and spread icing on the cake, roll back up.
• Cut the very end pieces off to show the swirl better.And also to taste test 😉
• Keep refrigerated.

*Any store-bought gluten-free flour blend should work fine.

Check out all the other AMAZING Dessert recipes below from bloggers who took part in our Challenge!

• Amazing Toffee Apple Cakeby Lovefoodies
• Cherry Amaretto Frosted Brownies by Who Needs a Cape?
• Pumpkin Spice Cake with Apple Butter Cream Cheese Frosting by Life Currents
• Pumpkin Roll: Traditional and Gluten Free Recipesby Blessed Beyond Crazy
• Chocolate Chip Croissant Bread Pudding by Hot Eats and Cool Reads
• Chocolate Pudding Cheesecake by Serena Bakes Simply From Scratch
• Hummingbird Sheet Cake by The Kitchen is My Playground

Related