Home / Holidays / Pumpkin Roll: Traditional and Gluten-Free Recipes
· Blessed Beyond Crazy · 11 Comments
It just isn’t Thanksgiving without a Pumpkin Roll!
Every Thanksgiving my brother-in-law makes a pumpkin roll, and it is my favorite!
I don’t know why, but it took me 4 years to think that maybe I should make a gluten-free pumpkin roll, so the other half of my family can enjoy it too!
Thankfully, my gluten-free pumpkin roll turned out to be just as delicious (cannot tell a difference at all!) as the original! Let’s just say, it didn’t make it 24 hours before it was devoured!
Here’s a video of how to make a pumpkin roll:
The pumpkin roll in all these pictures is a gluten-free roll. We seriously could not tell any difference!
(Printable version at the end of the post)
Pumpkin Roll Cake Ingredients:
- 3 eggs
- 1 cup sugar
- 2/3 cup pumpkin purée (NOT pie filling)
- 1 tsp baking powder
- 1 tsp cinnamon
- 3/4 cup flour * see notes for the gluten-free version
*For gluten-free version use 3/4 cup all-purpose gluten-free flour and add 1/2 teaspoon xanthan gum. Click here for a homemade gluten-free flour recipe.
Icing Ingredients:
- 1 cup powder sugar
- 4 tablespoons shortening
- 8 ounces cream cheese, softened
- 1/2 teaspoon vanilla
Pumpkin Roll Directions:
- Beat eggs on high for 30 seconds.
- Gradually add in sugar and continuebeating for several minutes.
- Stir in pumpkin.
- Gradually add flour and the rest of the cake ingredients.
- Grease and flour* a jelly roll pan (10×15). Spread batter into pan.
- Bake at 375° F for 15 minutes.
- While the cake is cooking, spread out a towel that is as large as your jellyroll pan. Heavily, sprinkle powder sugar on the towel.
- Make the icing by beating the cream cheese, adding the rest of the ingredients, and beating until smooth.
- Once the cake is done cooking, immediatelyflip the pan upside down onto the powder sugared towel. Roll the cake up in the towel and let cool completely.
- Once the cake is cooled, unroll the cake and spread icing on the cake, roll back up.
- Cut the very end pieces off to show the swirl better.And also to taste test 😉
- Keep refrigerated.
*Any store-bought gluten-free flour blend should work fine.
Ingredients
For the Cake
- 3 eggs
- 1 cup sugar
- 2/3 cup Pumpkin Puree
- 1 tsp baking powder
- 1 tsp cinnamon
- 3/4 cup flour (use GF all purpose flour for a GF version)
Icing Ingredients
- 1 cup powdered sugar
- 4 tablespoons shortening
- 8 ounces cream cheese, softened
- 1/2 teaspoon vanilla
Instructions
- Beat eggs on high for 30 seconds.
- Gradually add in sugar and continue beating for several minutes.
- Stir in pumpkin.
- Gradually add flour and rest of cake ingredients.
- Grease and flour a jellyroll pan (10×15). Spread batter into pan.
- Bake at 375° F for 15 minutes.
- While the cake is cooking, spread out a towel that is as large as your jellyroll pan. Heavily, sprinkle powder sugar on the towel.
- Make the icing by beating the cream cheese, adding the rest of the ingredients, and beating until smooth.
- Once the cake is done cooking, immediately flip the pan upside down onto the powder sugared towel. Roll the cake up in the towel and let cool completely.
- Once the cake is cooled, unroll the cake and spread icing on the cake, roll back up.
- Cut the very end pieces off to show the swirl better.And also to taste test
- Keep refrigerated
Check out all the other AMAZING Dessert recipes below from bloggers who took part in our Challenge!
- Amazing Toffee Apple Cakeby Lovefoodies
- Cherry Amaretto Frosted Brownies by Who Needs a Cape?
- Pumpkin Spice Cake with Apple Butter Cream Cheese Frosting by Life Currents
- Pumpkin Roll: Traditional and Gluten Free Recipesby Blessed Beyond Crazy
- Chocolate Chip Croissant Bread Pudding by Hot Eats and Cool Reads
- Chocolate Pudding Cheesecake by Serena Bakes Simply From Scratch
- Hummingbird Sheet Cake by The Kitchen is My Playground
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Comments
Tracey Harrelson says
Love that you have a gluten-free version of this classic cake. I have a friend with Celiac, and he will LOVE getting to enjoy this cake again!
Reply
Anna Martin says
Thanks Tracey!
Lori Vachon says
I've never attempted to make a pumpkin roll but if I see one during the holidays...you better believe I'm on my way to grab a fork!
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Sheena says
This looks like a wonderful fall dessert! Yum!
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This pumpkin roll looks great. And, I see that you say it isn't Thanksgiving without one. You know, I've never had one. I must fix that and make this ASAP! It looks so yummy
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This looks heavenly! I love having a GF option for my friends!
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Lovefoodies says
This looks absolutely perfect and actually I want to eat the whole roll! great job!
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Anna Martin says
Thank you! My husband almost ate the whole roll by himself... then others were disappointed...HA!
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