This easy pumpkin cream cheese roll recipe is sure to become a Fall staple in your recipe box, as it's an allergy friendly take on a classic! It's also easier than it looks, I promise.
Why have I never tried to make a gluten free pumpkin cream cheese roll before? This dessert is SO beautiful and delicious, but somehow it had never made its way into my to-bake list... until now. I just had to add it into the mix for Fall because, as you know, I love to take classic and well-loved recipes and give them my own little touches to make them allergy friendly.
If you ARE familiar with pumpkin rolls, then you're probably familiar enough with the recipe. This isn't a super original recipe and almost every classic pumpkin roll recipe you will find out there on the Internet has the same basic ingredients. I adapted my gluten free pumpkin cream cheese roll straight from Libby's... a real authority when it comes to all things pumpkin, as far as I'm concerned.
This gluten free pumpkin cake is on the moist side, maybe more so than other pumpkin rolls you may have had, because we're using yogurt. We need the yogurt to bind everything since this is an eggless pumpkin cake, but it also adds moisture. Nothing to worry about! It's still delicious 🙂 just something to be aware of.
This is one of those desserts that seems way more intimidating than it actually is. The key is to read through all of the instructions and notes (maybe twice), and then be patient and gentle.
I think you may end up surprising yourself... and then maybe want to go on a roll-making frenzy, like I did 😉 I'm already dreaming up some fantastic roll cakes for you so stay tuned!
Why You'll Love This Gluten Free Pumpkin Cream Cheese Roll...
- There aren't a whole lot of ingredients involved. The cake itself doesn't even have butter or eggs, and we're using less than a cup of flour.
- The cream cheese filling goes so perfectly with the pumpkin flavor. As you know from my soft pumpkin cookies, pumpkin cheesecake, and pumpkin pie truffles, I'm a huge fan of this combo. And I just know you will be too.
- Look at that presentation! This pumpkin roll is such a pretty looking cake. Definitely a fun dessert to serve at a dinner party.
What You'll Need...
- The dry ingredients: flour + baking powder + baking soda + salt.
- The flavor: sugar + canned pumpkin puree + pumpkin pie spice.
- For moisture and binding: Greek yogurt.
- For the filling: cream cheese + butter + powdered sugar.
Why Does My Pumpkin Roll Crack?
I think one of the intimidating things about attempting to make a pumpkin cream cheese roll from scratch is it can be susceptible to cracking. It's a super thin cake, and we're rolling it up. I get it!
The trick to keeping your pumpkin roll from cracking is to roll immediately after the cake comes out of the oven. That might seem weird or counterintuitive, since it'll be warm, but trust me. If you allow the cake to cool too much, that's when it'll start to crack as you roll.
How To Make Pumpkin Cream Cheese Roll From Scratch...
Okay, this is going to seem like a lot to take in but just stick with me. I'm going to walk you through the entire thing.
The gluten free pumpkin cake itself is super simple. You'll mix your dry ingredients together in one bowl, mix the sugar with the pumpkin and yogurt in a second bowl, then fold the dry mixture into your wet mixture.
Pour the batter onto a parchment-lined baking sheet and bake on 375ºF for 15 minutes. You can tell when it's done because the top of the cake will spring back slightly if you touch it. Pro tip: make sure your parchment paper is slightly larger than the baking sheet, so that you have a bit of overhang. It will make it way easier to lift out.
You read that correctly: as soon as the cake comes out of the oven, while it's still hot, you're going to be lifting it (parchment paper and all) off of the pan and placing it onto a clean, heatproof surface. Then, starting at one of the short ends, roll the cake gently. You're going to keep the parchment paper in tact and roll it right up with the cake. Once it's all rolled up, place it seam-side down (so it doesn't unravel) on a wire cooling rack and wait for it to cool to room temperature.
In the meantime, make your filling by simply mixing up the 3 ingredients (you can use a hand mixer, a stand mixer fitted with the paddle attachment, or just a wooden spoon). Make sure it's nice and smooth.
When the pumpkin cake has cooled completely, unroll it. Spread the cream cheese filling evenly on top. Then we're going to roll it back up, this time without the parchment paper. Just peel it off the cake as you go. Wrap the finished pumpkin cream cheese roll tightly in plastic wrap, then pop it into the fridge to chill for at least 1 hour.
Tips For Making The Perfect Pumpkin Roll...
- This is an important tip so I'm reiterating it yet again. Remember to roll the cake up as soon as it comes out of the oven! The cake needs to be hot when it's rolled up.
- Use parchment paper, not a dish towel, to roll the cake into.
- Do not attempt to unravel your pumpkin roll too early. Wait for it to cool completely before unrolling.
- The chill time is important here! It really helps the cake and filling set up beautifully.
If you happen to have any leftovers, be sure to wrap up tightly in plastic wrap again and store in the refrigerator for a few days.
For More Gluten Free Pumpkin Recipes, Check Out My:
Pumpkin Cream Cheese Roll - Gluten Free, Eggless
- ¾ cup (111g) gluten free flour blend
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ¾ cup Greek yogurt room temperature
- ⅔ cup pumpkin puree
For the filling:
- 8 ounces cream cheese room temperature
- 6 tablespoons unsalted butter room temperature
- 1 cup powdered sugar sifted
- Preheat oven to 375°F. Line a baking sheet with parchment paper, making sure to leave a bit of extra paper hanging over either end.
- In a small bowl, whisk the flour, baking powder, baking soda, pumpkin pie spice, and salt together. In a larger bowl, mix the sugar with the Greek yogurt and pumpkin puree until combined. Fold the dry ingredients into the wet ingredients.
- Pour the batter onto the lined baking sheet, using a rubber spatula to spread out to a thin, even layer. Bake for 14-16 minutes or until the cake springs back slightly when touched. Immediately remove parchment paper from the pan and place onto a clean, heatproof surface. Starting at the short end, gently roll the cake, with the parchment paper attached, and transfer rolled-up cake to cooling rack to cool completely.
- While the cake cools, make the filling. Mix the cream cheese, butter, and powdered sugar together until smooth.
- Once the cake has cooled to room temperature, carefully unroll. Spread the filling over the cake. Re-roll, this time peeling the parchment paper off as you go. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour.
- Make sure you are using 100% pure canned pumpkin puree, NOT pumpkin pie filling.
- If you don't have pumpkin pie spice on hand, you can make your own by combining cinnamon, nutmeg, allspice, and ginger.
- The cake must be completely cooled before you attempt to spread the filling on top, otherwise the filling will melt into your cake.
- This is a slightly sticky cake due to the added moisture from the yogurt.
Did you make my gluten free pumpkin cream cheese roll? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!