Pumpkin Roll with Dairy-Free Cream Cheese Filling
A soft, spiced gluten-free pumpkin cake rolled around a creamy dairy-free cream cheese filling — cozy, festive, and surprisingly easy.
Ingredients
Pumpkin Cake
- ¾ cup gluten-free flour blend (with xanthan)
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp ginger
- ¼ tsp nutmeg
- ¼ tsp salt
- 3 large eggs
- ½ cup coconut sugar
- ⅔ cup pumpkin purée
- 1 tsp vanilla extract
Filling
- ½ cup dairy-free cream cheese
- ¼ cup coconut oil or DF butter softened
- ¾ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Line a 10x15 jelly roll pan with parchment and lightly grease.
- Whisk together flour, baking powder, soda, spices, and salt.
- In another bowl, beat eggs and sugar until fluffy (about 2 minutes). Add pumpkin and vanilla.
- Fold in dry ingredients until just combined. Pour into prepared pan and spread evenly.
- Bake 13–15 minutes until springy to touch.
- While warm, turn onto a clean kitchen towel dusted with powdered sugar. Gently roll the cake (towel and all) and let cool completely rolled up.
- Meanwhile, beat filling ingredients until smooth.
- Unroll the cooled cake, spread filling evenly, and gently roll it back up. Chill at least 1 hour before slicing.
Notes
Rachel’s Tip: Don’t skip the towel trick — it keeps the roll from cracking! Use a light touch when rerolling. This one makes you look like a pro — but don’t worry, I won’t tell anyone how easy it actually is.