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


  • 10 x 15 in. jelly roll pan


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


  • 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.


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
Tried this recipe?Let us know how it was!