This gluten free Pumpkin Roll Cake, with its spicy soft cake and cream cheese swirl, is actually really easy to make. It can also be made in advance, so it is perfect for entertaining too.
There are two kinds of pumpkin rolls. There is the yeast bread, cinnamon roll type. And then there is the kind that is like a jelly roll. Since I have already shared a recipe for the gluten free Pumpkin Cinnamon Rolls, I thought I’d share a recipe for the jelly roll type.
This thin, moist pumpkin cake is flavored with my homemade pumpkin pie spice. You probably have the spices needed to make pumpkin pie spice in your pantry already, so there is no need to buy the expensive little container of pre-blended spice at the grocery store.
What is a jelly roll pan? Do I need one?
Pumpkin Roll cakes, and other roll cakes, are baked in a special pan called a jelly roll pan. A jelly roll pan is 15 1/2 x 10 1/2-inches with a low edge all the way around the outside.
It is important to bake your roll cakes and jelly rolls in the proper size pan so that the cake is the right thickness. If you baked this recipe in a 9×13-inch pan, the cake would be too thick to roll. And if you baked it in a larger cookie sheet, the cake would be too thin.
I invested in an inexpensive jelly roll pan a few years ago. They don’t have to be a huge investment.
Can I bake the gluten free Pumpkin Roll Cake ahead of time?
Yes! Pumpkin Roll Cakes need to baked ahead of time, actually.
You need to bake roll cakes ahead of time because you need to allow the cake to cool completely after rolling it up, but before filling it. Then you need to refrigerate it for at least 4 hours after filling it so that the filling has time to harden, helping the roll to hold its shape. Remove from the fridge about 30 minutes before serving to let the filling soften slightly
This gluten free Pumpkin Roll Cake can easily be baked two days ahead of time. You just need to wrap it tightly with plastic wrap before refrigerating it.
If the gf Pumpkin Roll Cake is tightly wrapped with plastic wrap and foil, you can freeze it for up to 2 months. Just be sure to defrost it in the fridge overnight before serving.
How to prevent cracks in your gluten free Pumpkin Roll Cake:
Although a few cracks may occur when you roll up your Pumpkin Roll Cake, there are ways to minimize them.
- Be sure to roll up the Pumpkin Roll Cake as soon as it has come out of the oven. You don’t want to let the cake cool in the pan, and then try to roll it.
- Be sure to use a thin, lint-free towel, without any texture, when you are rolling up the gluten free Pumpkin Roll Cake. A smooth, lint-free towel is less likely to stick to the cake when you are unrolling it.
- Once your cake has cooled completely (in about an hour), you will unroll it to spread on the cream cheese filling. If the ends want to stay curled a little bit, don’t try to force them flat. Just gently spread the filling on it, and roll it back up.
Looking for more pumpkin desserts? How about:
- Gluten Free Crustless Pumpkin Pie
- Easy Gluten Free Pumpkin Swirl Brownies
- Gluten Free Pumpkin Cheesecake
- Gluten-Free Pumpkin White Chocolate Cranberry Oatmeal Cookies
- Gluten Free Pumpkin Bars
Gluten Free Pumpkin Roll Cake recipe:
This gluten free Pumpkin Roll Cake can be wrapped in plastic wrap and refrigerated for 2-3 days, or frozen for up to 2 months. Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Pumpkin Roll Cake:
This gluten free Pumpkin Roll Cake can be wrapped in plastic wrap and refrigerated for 2-3 days, or frozen for up to 2 months.
Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Originally posted Nov 2013. Images and text updated Oct 2019.