Soft Gluten-Free Pumpkin Roll

This gluten-free pumpkin roll is made with a super moist spiced pumpkin cake rolled up with cream cheese frosting that's the stuff of fall dreams. While it looks impressive, this cake roll is surprisingly easy to make!

While this isn't specifically a jelly roll cake, this is a roll cake. And this gluten-free pumpkin roll cake similarly uses a jelly roll pan. All these years my family only used jelly roll pans, and not once did we ever make a roll cake in them. That is not until earlier this year when I finally baked a chocolate gluten-free swiss roll cake that was incredible and so nostalgic.

And now this gluten-free pumpkin roll cake! Super-moist spiced pumpkin cake rolled up with tangy cream cheese frosting that's the stuff of fall dreams. Due to the pumpkin and egg, the cake is incredibly moist and not prone to over-baking very easily. This makes it very pliable so it's super easy to roll up without cracking.

Beyond just looking impressive, I'd argue that roll cake serves an even better purpose. It creates the perfect cake to frosting ratio in every single bite, especially the quintessential pairing of pumpkin and cream cheese frosting! This is a flavor combination I love; having first developed my soft and pillowy gluten-free pumpkin bars.

How do you Roll Cake?

Do not let the cake cool. First, use the back of a large baking pan or a large wire rack to flip the cake out of the pan and remove the parchment paper.

Place a clean kitchen linen or a sheet of parchment paper over the cake so the edge of the linen or paper lines up with the short edge of the cake. Use a second pan or wire rack to flip the cake back right-side up. Note: You can put the linen or parchment on top before the first flip and skip the second flip, but I prefer the cake to be rolled so the pan-side rolls on the outside for a cleaner look. 

Carefully roll the warm cake in the linen or paper from short edge to short edge. The cake should be rolled up not too tight, but not too loose either. Too tight and the cake will break, too loose and you won't get a nice roll. Placing the final seam on the bottom, let it cool completely.

Once cool, carefully and slowly unroll the cake most of the way, leaving the last couple inches slightly curled up so it doesn't break. Slather frosting over the cake.

Reroll the cake without the linen or paper. Wrap the cake tightly in plastic, place the cake on a serving platter seam-side down, and chill for at least 20 minutes to help slice perfect slices. You can also skip the chill and slice it right away, but your slices just won't be as clean/precise looking, though equally delicious.  

Recipe

Super Moist Gluten-Free Pumpkin Roll

yields: 1 10-inch cake roll, 10-12 servings

prep time: 20 minutes mins

cook time: 14 minutes mins

Cool Time: 1 hour hr 30 minutes mins

total time: 2 hours hrs 4 minutes mins

This gluten-free pumpkin roll is made with a super moist spiced pumpkin cake rolled up with cream cheese frosting that's the stuff of fall dreams. While it looks impressive, this cake roll is surprisingly easy to make!

5 from 5 reviews

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Ingredients

Gluten-Free Pumpkin Roll

• ▢ 41 g (¼ cup + 2 tablespoons) gluten-free oat flour
• ▢ 40 g (¼ cup) sweet rice flour, also called mochiko, different from "white rice flour" or "brown rice flour"
• ▢ 28 g (3 tablespoons) teff flour
• ▢ ¾ teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ 1¼ teaspoons ground cinnamon
• ▢ ½ teaspoon ground ginger
• ▢ ¼ teaspoon ground nutmeg
• ▢ ⅛ teaspoon ground cloves
• ▢ ¼ teaspoon kosher salt
• ▢ 3 large eggs, room temperature
• ▢ ⅔ cup (162 g) canned pumpkin puree, not pumpkin pie filling
• ▢ ¾ cup (154 g) granulated sugar
• ▢ ¼ cup (50 g) dark brown sugar
• ▢ 1 teaspoon pure vanilla extract
• ▢ powdered sugar, for dusting

Cream Cheese Frosting

• ▢ 8 oz full-fat cream cheese (blocked), room temperature
• ▢ ¼ cup (4 oz) unsalted butter, room temperature
• ▢ 1½ cups (180 g) powdered sugar, sifted
• ▢ ½ teaspoon ground cinnamon
• ▢ 1 teaspoon pure vanilla extract
• ▢ Pinch of kosher salt

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INSTRUCTIONS

• Brush a non-stick 10x15 jelly roll pan with oil and line it with parchment paper. Preheat oven to 375°F.
• In a large mixing bowl, whisk together oat flour, sweet rice flour, teff flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
• In a medium bowl, whisk together eggs, pumpkin, sugars, and vanilla. Pour the wet ingredients into the dry ingredients and whisk until completely smooth.
• Pour into prepared baking pan and use an offset spatula to evenly spread the batter over the pan. Gently tap the pan on the counter a few times to release any air bubbles. Bake for 14-16 minutes, until it gently springs back when pressed. Err on the side of not overbaking, as an overbaked cake is more prone to breaking when you try to roll it
• When the cake comes out of the oven, immediately dust the top with powdered sugar. Place a clean sheet of parchment paper and the flat side of a large baking sheet or large baking rack over the top and flip the cake out of the pan. Remove the parchment paper from the bottom of the pan. Dust again with powdered sugar. Place a clean kitchen towel over the top so the edge lines up with the short edge of the cake (alternatively: you can use a clean sheet of parchment paper). Put another large baking sheet (the back of the one you baked it in will work!) or a wire rack over top and flip the cake again to turn it right side up. Very carefully, roll the cake up in the kitchen towel (or parchment paper) from short end to short end. Let cool completely on a wire rack, seam side down, for 1-2 hours while you prepare the frosting. (You can speed this up by placing it in the fridge for 30 minutes, but if you do, make sure your cake is brought to room temperature before unrolling).
• Meanwhile, prepare your cream cheese frosting. In the bowl of a stand mixer fitted with the paddle attachment or a medium mixing bowl with a hand mixer, cream the cream cheese over medium speed, until smooth. Scrape down the sides and add the butter and beat until just combined, scraping down the sides. With the mixer on low, slowly add the powdered sugar, mixing until combined. Add vanilla, cinnamon, and salt, and beat on medium-low speed until just combined. Be careful not to overmix the frosting, or it will become too soft which will make it hard to slice your pumpkin roll.
• Once the cake is at room temperature, carefully and slowly unroll the cake. If the cake cracks a tiny bit while you're unrolling it, don't be too concerned, you can patch it up with frosting! Use an offset spatula to spread the frosting in an even layer, leaving a ½-inch border on the long sides and a 1-inch border unfrosted on the short end (the frosting will spread to fill as you roll. Carefully re-roll the cake. Wrap the cake in plastic wrap and chill for 20-30 minutes to slightly firm up the frosting before slicing. If chilling longer, I recommend letting it sit on the counter for 10-15 minutes before serving so the frosting will soften a bit, though it also tastes good directly from the fridge!
• When ready to serve, remove the plastic wrap and transfer to your serving platter. Dust with powdered sugar. Slice into ¾ to 1-inch thick slices and serve! Store any leftovers in the fridge for up to 5 days.

Video

Notes

To keep this gluten-free pumpkin roll cake freshest, store any leftovers on the serving platter covered in plastic wrap for up to 5 days. Slice off pieces to serve.

I personally recommend letting it sit on the counter for 10-15 minutes before serving so the frosting will soften a bit, though it also tastes good directly from the fridge!

Gluten-Free Oat Flour Substitution:

• Option: grind up gluten-free rolled oats in a food processor or blender, then sift out any big pieces. Make sure to measure this by weight as homemade gluten-free oat flour is less finely ground so the volume per weight will be different.
• Sub in by weight: All-purpose gluten-free flour. 

Sweet Rice Flour Substitution: Sweet rice flour is the most difficult flour to substitute in gluten-free baking and I don’t recommend it. It’s the magic weapon for gluten-free baking as its stickiness helps to bind your baked goods together. In the case of this pumpkin roll, it adds the chewiness. Note: this is different than white rice flour or brown rice flour. 

• Sub in by weight: All-purpose gluten-free flour or tapioca flour. (Note: I have not tested gluten-free cake with tapioca flour in place of sweet rice flour, but it is what I would try first if you can’t eat or get sweet rice flour.)

Teff Flour Substitution: Teff flour is such a warm flavorful flour that’s the perfect pairing for fall pumpkin. It bakes up soft and fluffy with rich toffee notes that accentuate the dark brown sugar.

• Sub in by weight: Chestnut flour, millet flour, or all-purpose gluten-free flour.

Why did my pumpkin roll crack?

Eek! Your cake cracked - what happened?! While I've tested this cake many times and it has not cracked for me (it's very forgiving!). That being said, if your cake still cracks a tiny bit while you roll it or unroll it, you can patch it up with frosting. 

If it breaks entirely through, salvage it by making trifles with layers of cream cheese frosting. Let's troubleshoot. There are a couple of reasons why your pumpkin roll might crack. 

Overbaking

If you overbake the cake, it will be less moist and more brittle, which will make it more prone to cracking. When in doubt, err on the side of slightly underbaking. As soon as the center of the cake springs back when gently touched, remove it from the over. 

Rolling too tight

If you roll or unroll the cake too quickly or too tight, your cake will be more prone to cracking. Be sure to work very carefully. When you're unrolling the cake, if it seems like it's going to start cracking. leave that part rolled and just carefully spread frosting into it. 

How to slice gluten-free pumpkin roll

Part of the beauty of a cake roll is perfect swirled slices. To get clean slices, chill the cake roll for 20-30 minutes to firm up the frosting just a bit. Use a sharp knife, wiping it off between each slice.