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A close up of two slices of gluten-free pumpkin roll and candied cranberries
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4.2 from 26 votes

Gluten Free Pumpkin Roll

Everyone loves Pumpkin Roll and my Gluten-Free version is just as good as the all-purpose flour variety.   It's easy to make especially when you use a cup for cup GF flour blend found at most grocers.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 398kcal


Pumpkin Roll

  • ¼ cup powdered sugar to sprinkle on towel
  • ¾ cup Gluten-Free Flour Blend (Cup for Cup) King Arthur, Bobs Red Mill or your favorite blend.
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • cup LIBBY'S® 100% Pure Pumpkin

Cream Cheese Frosting

  • 8 ounce cream cheese softened
  • 8 ounces mascarpone cheese or cream cheese
  • 2 cup powdered sugar
  • 6 tablespoons butter softened
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated orange rind
  • ¼ cup powdered sugar for dusting


  • Preheat oven to 375 degrees
  • Grease 15 x 10-inch jelly-roll pan; line with parchment paper. Grease parchment paper. Sprinkle towel with powdered sugar.
  • Mix flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl. Beat eggs and sugar in large mixer bowl until thick.
  • Beat in pumpkin.
  • Stir in flour mixture.
  • Spread evenly into prepared pan.
  • Bake for 13 to 15 minutes or until the top of the cake springs back when touched. Immediately loosen and turn cake onto prepared towel, and carefully peel off paper.
  • Roll up cake and towel together, starting with narrow end.
  • Cool on wire rack.

Cream Cheese Frosting

  • Whip cream cheese, mascarpone, powdered sugar and butter until smooth and creamy.
  • Add vanilla extract, sugar and orange rind and mix together until well blended.
  • Carefully unroll cake; remove towel and spread cream cheese mixture over cake.***
  • Re-roll cake, then wrap in plastic wrap and refrigerate at least one hour.
  • Sprinkle with powdered sugar before serving.


I love the fall season and I love baking with pumpkin! This year I thought I'd develop a Gluten Free Pumpkin Roll recipe and I couldn't have been happier with the results.


Calories: 398kcal | Carbohydrates: 47g | Protein: 4g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 95mg | Sodium: 232mg | Potassium: 86mg | Fiber: 1g | Sugar: 40g | Vitamin A: 2870IU | Vitamin C: 0.6mg | Calcium: 69mg | Iron: 0.7mg