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You are here: Home / Gluten-Free / Pumpkin Roll (gluten-free)

Pumpkin Roll (gluten-free)

October 24, 2020 by Marcie 7 Comments

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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!

Pumpkin roll loaf.

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.

Close up of the pumpkin roll

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.

2 plates of sliced pumpkin rolls

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
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: cake, pecans, pumpkin, roll
Prep Time: 12 minutes
Cook Time: 13 minutes
Servings: 10 people
Calories: 394kcal

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.

Nutrition

Calories: 394kcal | Carbohydrates: 48g | Protein: 5g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 393mg | Potassium: 134mg | Fiber: 2g | Sugar: 34g | Vitamin A: 3214IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg

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.

You can also tag us on Instagram @thetickledtastebud and use the hashtag #thetickledtastebud so we can see your fabulous recipe creations.

Also, make sure you’re following us on Pinterest, Instagram, and Facebook.

Here are a couple of pictures you can save to your Pinterest boards.

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.

Copyright © The Tickled Tastebud. All content and images are copyright protected. Do not use any images without prior permission. If you want to republish this recipe, make sure to re-write the recipe in your own words and only list ingredients making sure to like back to this post for the original recipe and directions.

Filed Under: Desserts, Gluten-Free, Holiday Dishes

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Reader Interactions

Comments

  1. Lauren

    November 23, 2021 at 12:04 pm

    How long does this pumpkin roll keep in the fridge? Can I make it 2 days early and it still be ok?

    Reply
    • Marcie

      November 23, 2021 at 9:54 pm

      Hey, Lauren.

      It should keep for 3-4 days in the fridge. Preferably in an airtight container. I’m sure you could and it would be fine. I would suggest, however, making it the day before just so it’s the most fresh! 👍🏼

      Marcie

      Reply
  2. Sheila Bradford

    October 20, 2021 at 1:33 pm

    Hello, I’m wanting to make this pumpkin roll for my daughter.
    I don’t see a recipe for the Carmel sauce, or do I buy carmel sauce? Was also wondering if it had to have carmel sauce put in it? Thanks, Sheila

    Reply
    • Marcie

      October 21, 2021 at 1:16 am

      Hey Sheila,
      Thanks for reaching out to us! We just used a good quality caramel sauce from the store (helps to save time) and it was delicious! You can always feel free to make your own, but it looks like maybe you want to forgo the caramel sauce altogether. You can totally omit the sauce and juts make the cream cheese filling as directed. If you find that the cream cheese filling needs a little moisture, try adding a TBSP. of milk to make it more creamier. Please let me know if you have other questions or how it turned out if you decide to make it 😁👍🏼

      Marcie

      Reply
  3. Haley

    September 27, 2021 at 1:29 pm

    Does the recipe have to be refrigerated after the first hour of chilling when not being eaten?

    Reply
    • Marcie

      October 3, 2021 at 11:36 pm

      5 stars
      Hi Haley

      Not necessarily, just enough time in the refrigerator has it takes you to make the cream cheese filling.

      Kevin

      Reply
  4. Lori Cendejas

    October 25, 2020 at 12:53 am

    This dessert is not only easy to make, but tastes so good and doesn’t make you feel like you ate a cup of sugar haha!!

    Reply

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