Perfect Gluten-Free Pumpkin Roll (Dairy-Free Option)
A classic gluten-free pumpkin roll made with tender spiced pumpkin cake and a creamy filling, with a simple option to make it dairy-free.
Ingredients
For the Cake
- 3/4 cup gluten-free measure-for-measure flour (113g)
- 1 cup granulated sugar (200g)
- 3/4 tsp kosher salt
- 1 tsp baking soda
- 3/4 tsp ground cinnamon
- 3 large eggs
- 2/3 cup canned pumpkin (151g)
- powdered sugar for rolling
For the Filling
- 8 oz cream cheese room temperature
- 1 Tbsp butter melted
- 1 tsp vanilla extract
- 1 cup powdered sugar (120g)
Instructions
- Preheat oven to 350°F. Grease a 15×10 jelly roll pan and line the bottom with parchment, leaving an inch overhang on each short side. Grease the paper and sides lightly.
- In a medium bowl, whisk together the flour, sugar, salt, baking soda, and cinnamon. Add the eggs and pumpkin, and whisk until smooth.
- Pour the batter evenly into the pan and bake for 16–18 minutes, until the edges pull away from the sides and the center is set.
- While the cake’s baking, spread a clean tea towel out on your counter and give it a generous dusting of powdered sugar.
- When the cake is done, carefully flip it onto the sugar-dusted towel. Peel off the parchment paper. Starting at the short end, gently roll the cake up with the towel and let it cool completely.
- Make the filling by beating the cream cheese, butter, vanilla, and powdered sugar until creamy and smooth.
- Gently unroll the cooled cake, then spread the creamy filling evenly from edge to edge. Reroll without the towel, wrap in plastic wrap, and refrigerate for at least 1 hour before slicing.
Notes
Rachel’s Tips & Swaps: Don’t skip the powdered sugar on the towel—it keeps the cake from sticking and tearing. If you’re dairy-free, use vegan cream cheese and plant butter. You can also stir a little cinnamon or orange zest into the filling for a twist. Make-Ahead & Storage: Make the roll a day ahead and chill it wrapped in plastic. It slices best cold. Store leftovers in the fridge for up to 2 days. Freezing is not recommended as it changes the texture.