A classic pumpkin roll with a sweet cream cheese frosting swirl that’s so good you’d never guess it’s gluten-free.
I have to stop thinking that there are “baked goods” and then there are “gluten-free baked goods.” These days, the line between the two has all but disappeared, and I love that for all of us. Years ago, you could take one bite of a gluten-free dessert and immediately tell it was made to accommodate dietary restrictions. The texture was a little off, the crumb a little strange. But thanks to gluten-free 1-to-1 baking flour (more on that below), I can bake one dessert that everyone at the table can enjoy without compromises.
This recipe became especially important to me because my son’s best friend follows a gluten-free diet. I still remember how awful it felt watching him at birthday parties when he couldn’t have the cupcakes, or when he first started coming over and I had no idea what snacks I could offer him. There were moments when my son would excitedly offer him one of my homemade cookies, and I’d have to gently explain why he couldn’t have it—without having something equally good to hand him instead. As I’ve gotten more confident baking gluten-free, that feeling of being unprepared has slowly disappeared.
This gluten-free pumpkin roll is one of those wins. It’s one of his favorite desserts (he made sure I gave his mom the recipe!)—and one of my son’s too—which tells me everything I need to know. The cake is soft and tender, the sweet cream cheese filling is tucked into every swirl, and a touch of cinnamon brings just enough warmth to make it feel cozy without being overpowering. You might see “pumpkin” and think autumn, but this dessert earns a spot on the table any time of year, especially when you want something special that everyone can say yes to.
What is 1-to-1 baking flour?
Gluten-free 1-to-1 baking flour is a blend specifically designed to replace traditional all-purpose flour in equal amounts, without requiring additional adjustments. While there are several brands on the market, most 1-to-1 blends rely on a combination of rice flour, tapioca starch, potato starch, and sometimes sorghum flour to mimic the structure of wheat flour.
The key difference—and the reason this flour is such a game changer—is xanthan gum, which is already included in the blend. Xanthan gum acts as a binder, replacing the elasticity and structure that gluten normally provides. This is what allows cakes to hold together, roll without cracking, and maintain a soft, springy crumb. Gluten-free all-purpose flours without xanthan gum often require you to add it separately, which can feel intimidating if you’re newer to gluten-free baking.
Because 1-to-1 flour is formulated for direct substitution, you can swap it cup-for-cup with regular all-purpose flour in recipes like this pumpkin roll. The result is a cake that bakes evenly, rolls smoothly while warm, and stays tender once chilled without that gritty or gummy texture that older gluten-free desserts were known for. It’s made gluten-free baking far less stressful in my kitchen and far more reliable when I’m baking for kids and adults alike.
How do I store leftovers?
Store leftover pumpkin roll tightly wrapped or in an airtight container in the refrigerator for up to 4 days. Because of the cream cheese filling, refrigeration is essential. For longer storage, you can freeze the pumpkin roll (whole or sliced): wrap it tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Serving suggestions
I love serving this pumpkin roll after a hearty, cozy main like Sweet Potato Shepherd’s Pie, Crock-Pot Beef Stew, or Macaroni Corn Casserole—it’s the perfect sweet finish to a comfort-filled meal. To really take it over the top, pair each slice with a mug of hot cocoa and a generous dollop of homemade Whipped Cream (on the cake and the cocoa).
If pumpkin is your thing, I’ve got plenty more recipes for you to love: Pumpkin Ice Cream, Pumpkin Cream Cheese Bread, and Pumpkin Bars are all great places to start. And if you’re looking to expand your gluten-free baking lineup, don’t miss Gluten-Free Cobbler, Gluten-Free Cheesecake, or the Best Gluten-Free Chocolate Chip Cookies.
Gluten-Free Pumpkin Roll
Ingredients
For The Cake:
- ¾ cup gluten-free 1-to-1 baking flour
- 1 cup granulated sugar
- ¾ teaspoon salt
- 1 teaspoon baking soda
- ¾ teaspoon cinnamon
- 3 large eggs
- ⅔ cup canned pumpkin purée
- Powdered sugar for rolling
For The Filling:
- 8 ounces cream cheese room temperature
- 1 tablespoon butter melted
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
Instructions
- Preheat your oven to 350°F. Grease a jelly roll pan and line with parchment paper.
- Combine the flour, granulated sugar, salt, baking soda, and cinnamon in a large bowl. Whisk the eggs and pumpkin purée together in a medium bowl. Add the wet ingredients to the bowl with the dry ingredients and mix until just combined.
- Pour and spread the batter into the prepared pan, then bake until set, about 18 to 20 minutes.
- Sprinkle a clean kitchen towel with powdered sugar. Remove the warm cake from the jelly roll pan and place on the towel.
- Roll the warm cake in the towel and let it cool. (Roll the long side so you'll end up with a long tube.)
- Combine the filling ingredients, then unroll the cake and spread the filling on it in an even layer.
- Roll the cake again, then chill for at least 1 hour before enjoying.
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