Gluten Free Pumpkin Roll Cake

Gluten Free Pumpkin Roll Cake | The Baking Beauties


A while back I asked readers on Facebook which kind of pumpkin roll they preferred – the kind that is like a cinnamon roll, or the kind that is like a jelly roll. Surprisingly, the votes were evenly split between the two. I got to work and made these wonderful gluten free Pumpkin Cinnamon Rolls (if you haven’t tried them yet, you should – so good!). Today I hope to be making the other half of you, the half that wanted the jelly roll-style, happy. Although the Americans are celebrating Thanksgiving next week, I don’t need a reason to enjoy a slice of gluten free Pumpkin Roll Cake. Just looking at the picture makes me wish I still had a slice hidden away in the fridge. This dessert is perfect for entertaining (or as a Thanksgiving dessert) because it can be made, and is best made, in advance.


Gluten Free Pumpkin Roll Cake | The Baking Beauties


I photographed the cake the same day I made it. However, if you let the cake chill in the fridge overnight, the confectioners’ sugar that was used to dust the cake will dissolve, and you will have a beautiful brown coloured roll. Either way though, it is totally delicious!


Gluten Free Pumpkin Roll Cake
Serves: 10
Pumpkin Roll Cake:
  • 1/4 cup millet flour
  • 1/4 cup brown rice flour
  • 1/4 cup tapioca starch
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 2/3 cup canned pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • confectioners' (icing) sugar for sprinkling
  • 8 ounces (250 grams) cream cheese, softened
  • 1/3 cup unsalted butter, softened
  • 1 cup confectioners' (icing) sugar
  • 1 teaspoon vanilla extract
  1. Preheat the oven to 375 degrees F. Line a 10x15-inch jelly roll pan with parchment paper.
  2. In a large bowl, whisk together the millet flour, rice flour, tapioca starch, pumpkin pie spice, baking powder, baking soda, xanthan gum, and salt.
  3. In a separate bowl, whisk together the pumpkin puree, sugars, eggs, and vanilla.
  4. Pour the wet ingredients into the dry ingredients, and stir until thoroughly combined. Pour the batter into the prepared baking sheet, and spread out until you have an even layer.
  5. Bake in the preheated oven for 13-15 minutes, or until the cake bounces back when gently pressed.
  6. Remove from oven and, using a sifter, immediately sift the additional confectioners' sugar over the cake, until the entire cake is covered. This will help to prevent the cake from sticking when you roll it up.
  7. Place a lint-free, thin kitchen towel over the cake, making sure that the cake is covered, and one edge lines up with the 10-inch side of the cake. Place a cooling rack on top of the cloth, and carefully flip the baking pan upside down, turning the cake onto the cooling rack.
  8. Carefully remove the parchment paper from the bottom of the cake and, starting on the 10-inch side, roll the cake into a log. Be sure to roll the cloth along with the cake, that will ensure that you can unroll it later to put the filling in. Allow the cake to cool for about 1 hour.
  9. Beat together the softened cream cheese and butter until smooth. Add the confectioners' sugar and vanilla. Beat until smooth again.
  10. Unroll the pumpkin cake, and spread the cream cheese filling over the cake, leaving 1-inch clear at the 10-inch side that will be the outside of the roll.
  11. Roll up the cake again, this time without the cloth. I like to roll the cake up in the lint-free towel again, just to help hold it's shape. Wrap in plastic wrap, and refrigerate for at least 4 hours before serving. The Pumpkin Roll Cake can be made one or two days in advance.
  12. Remove from the refrigerator 30 minutes before serving to allow the filling to soften slightly. Slice into 1-inch slices and serve.


Gluten Free Pumpkin Roll Cake | The Baking Beauties


  1. Tamar Lundeen says

    Got together with friends this weekend for lunch (10) I made 2 of these and came home with about 3 inches left. Big hit. This was the second time I have made this gluten free. First time I modified the original recipe myself and was great, using GF flours on hand. I can’t even remember what I used. NIce to have a tried and true on hand. Thank you.

    • Tamar Lundeen says

      Just wanted to add this–some recipes for this don’t make enough filling for my liking so I tripled this for 2 and it was too much. This amount is generous and just right. Also, I ran out of parchment so used wax paper for the second one and it was fine but do prefer the parchment paper.

  2. Glenda says

    I made this for Thanksgiving and it came out great. I made a sugar free version subbing xylitol. I also used walnuts which I sprinkled on before baking. Fabulous!!!

  3. Nan Lewis says

    Just had to tell you…I’ve made this 3 times in the last month. Turned out spot on each time. My son (not GF) wanted me to make it for a party he was going to. I added a bit of orange zest to the cream cheese. Delish! Thanks so much.

  4. GinaQuinn says

    This recipe is awesome! My hubby is allergic to brown rice and I had ordered millet flour but it was not here yet so I replaced them with Sorghum flour instead.(1/2 cup to make up for the two 1/4’s) I made two of these for a picnic we were having and they were gone. People were going back for seconds to be disappointed they were all! It was awesome. I am making another one for the weekend just for us but I do not think it will last long. I got my millet flour and going to do 1/4 of millet and 1/4 sorghum just because I like to mess around with recipes and I want to see what it does though I cannot imagine there is any way it can be better!! Thanks for a fantastic GF recipe.

  5. KMH says

    My family couldn’t even tell this was gluten free. It rolled perfectly and kept it’s form. Wonderful recipe!

  6. Joy says

    Excellent! I had not tried a GF rolled cake to date after baking for my GF son for 16 years. This was fabulous. I made it for a pumpkin party only to find all but one piece gone so I snatched it up and gave to my 17 year old son for whom I made it. He loved it. I’m sure I’ll be asked to make it again…and again…and again…..

  7. Jodie says

    I love you!!!! LOL!!! I was hoping to find a gluten free pumpkin roll recipe….yours looks delish!

    I will let you know how it turns out!


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