Pumpkin Roll (gluten-free)

For those of you who love pumpkin desserts, this gluten-free Pumpkin Roll is for you! A delicious, moist pumpkin spiced cake rolled up into a log and filled with a creamy caramel cream cheese filling. Look how pretty it is, too!

This pumpkin roll definitely satisfies the sweet tooth without it being overly sweet. The caramel cream cheese filling is the perfect addition to the pumpkin spiced cake.

I added some chopped pecans to the top of the cake batter before I baked it, but you can choose to omit this step if you don’t want the nuts in it. I just like the little bit of crunch and texture it adds to the dessert.

This pumpkin roll can be made for less fancy occasions, say, for those weekends you just want to bake for your family.

It can also be an impressive dessert to serve for the holidays. I think anywhere from Halloween to Christmas this dessert would be appropriate.

Making the Pumpkin Roll

Preheat the oven to 350 degrees.

In a large bowl add in the following ingredients: brown sugar, granulated sugar, eggs, vanilla extract, salt, and pumpkin puree. Blend well with stand mixer or hand mixer.

In the same bowl, add in the pumpkin pie spice, baking soda, baking powder, and gluten-free flour. Blend everything thoroughly.

Line a 10 x 15 inch jelly roll pan with parchment paper. Also, grease the parchment paper before adding the cake batter in pan.

Add cake batter to pan and bake for about 12 to 14 minutes.

After the cake is done baking let it cool on the counter for a few minutes. Carefully remove cake with parchment paper out of the pan and roll up into a log. *Keep parchment paper on cake as you roll it into a log.

Chill the cake in the fridge while you make the filling.

Making the Caramel Cream Cheese Filling

In a bowl, add the cream cheese, vanilla extract, softened butter, and caramel sauce; blend well.

Next, add in the powdered sugar and continue to blend until mixture is smooth and creamy.

Take cake out of the fridge and carefully unroll it so it is flat again. Remove parchment paper.

Spread the caramel cream cheese filling all over the cake and roll the cake back up into a log form.

Note: I used the entire filling for my cake and I want to mention that it was pretty stuffed. You may use the entire filling or use only what you desire.

Chill the pumpkin roll in fridge for at least an hour before serving or overnight.

Happy Eating!

Pumpkin Roll

For those of you who love pumpkin desserts, this Pumpkin Roll (gluten-free) is for you! A delicious, moist spiced cake rolled up into a log and filled with a creamy caramel cream cheese filling.

5 from 1 vote

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Prep Time 12 mins

Cook Time 13 mins

Course Dessert

Cuisine American

Servings 10 people

Calories 384 kcal

Equipment

• 10 x 15 in. jelly roll pan

Ingredients

  

Pumpkin Cake

• 3/4 cup gluten-free all purpose flour
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tbsp. pumpkin pie spice
• 1/2 tsp. salt
• 3 eggs
• 2 tsp. vanilla extract
• 2/3 cup canned pure pumpkin
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1/3 cup pecans, chopped (optional)

Caramel Cream Cheese Filling

• 8 oz. cream cheese, softened
• 1 cup powdered sugar
• 1 tsp. vanilla extract
• 1/3 cup caramel sauce
• 1/2 cup butter, softened

Instructions

 

• Preheat oven to 350 degrees.
• In a large bowl add the following ingredients: brown sugar, granulated sugar, eggs, vanilla extract, salt, and pumpkin puree. Blend well with stand mixer or hand mixer.
• In the same bowl, add in the pumpkin pie spice, baking soda, baking powder, and gluten-free flour. Blend everything thoroughly.
• Line a jelly roll pan with parchment paper. Also, spray the parchment paper with cooking spray before adding the cake batter.
• Pour cake batter into jelly roll pan and add chopped pecans on top (optional). Bake for about 12 to 14 minutes.
• After the cake is done baking let it cool on the counter for a few minutes. Carefully remove cake with parchment paper out of the pan and roll up into a log. Keep parchment paper on during this step.
• Chill the cake in the fridge while you make the filling.
• In a bowl, add cream cheese, vanilla extract, butter, caramel sauce, and blend well.
• Next, add in the powdered sugar and continue to blend until mixture is smooth and creamy.
• Take cake out of the fridge and carefully unroll it so it is flat again. Remove parchment paper.
• Spread the caramel cream cheese filling all over the cake and roll the cake back up into a log form.

  Note: I used the entire filling recipe for my cake and I want to mention that it was pretty stuffed. You may use the entire filling or use only what you desire. Any leftover filling can be used to top individual slices of cake.
• Chill the pumpkin roll in the fridge for at least an hour before serving or overnight.

Notes

Nutrition Facts: Calories: 384 | Total Fat: 18.5 g | Total Carbs: 52.2 g | Cholesterol: 102.8 mg 

Keyword cake, pecans, pumpkin, roll

Enjoy this Pumpkin Roll– it’s the perfect fall dessert. If you do make this recipe, make sure to let us know down in the comments.

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Be sure to check out our last recipe Coffee Cake Banana Nut Mini Loaves. These are delicious for breakfast, brunch, or a treat for any time of the day.

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