• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Cooking Tips
  • Breakfast
  • Main Dishes
  • Bread
  • Puddings
  • Cakes
  • Biscuits
  • Snacks
  • Condiments
  • Smoothies
  • Yum Eating
  • Nav Social Menu

    • Facebook
    • Instagram
    • Twitter
Yum Eating

Yum Eating

Food Blog

  • About
  • Recipe Index
  • Contact
Home / Cakes, Tray Bakes & Cupcakes / Pumpkin roll with cream cheese filling (gluten-free)

Pumpkin roll with cream cheese filling (gluten-free)

Cakes, Tray Bakes & Cupcakes

  • Share
  • Tweet
Jump to Recipe Print Recipe

Easy to bake gluten-free pumpkin roll with cinnamon and vanilla cream cheese filling. Great to serve at family gatherings and parties.

It’s always fun to go down our local farm to pick some pumpkins in the autumn. We always have a great time carving our pumpkins and then making pumpkin puree from the leftovers to keep for later to make lots of pumpkin treats.

Why make this recipe?

  • Relatively easy to make recipe, even for beginners

My top tip

Roll the pumpkin roll into a tea towel dusted with icing sugar straightaway after you take it out of the oven. This prevents the cake to harden and it cools down softer (because it’s inside the towel)

Any specialist equipment needed?

You’ll need a shallow large baking tray, so that the cake mixture is about 1 – 1,3 cm thick.

Time saving tip

This cake is best about 12 hrs after it’s been assembled to get the sponge softened with the cream filling and to cut easily. This means that it can be easily made 12-24 hrs before you want to serve it.

MORE PUMPKIN RECIPES
  • Pumpkin Pie >>
  • Pumpkin Cake Donuts >>
  • Pumpkin Pie Cheesecake >>
  • Pumpkin Pie Spiced Muffin >>
  • Pumpkin & Chia Smoothie >>

Ingredients

For the pumpkin roll

4 eggs

1 cup white (caster) sugar

1 cup gluten-free flour

1 cup canned pumpkin puree

¼ teaspoon fine salt

½ teaspoon xanthan gum

1½ teaspoon baking powder

2 teaspoons cinnamon or use 2 teaspoons of my Pumpkin Pie Spice Mix

For the cream cheese filling

1 cup cream cheese full-fat

4 tablespoons unsalted butter, softened

1 – 1½ cup confectioner’s sugar depending on your taste

1 teaspoon vanilla extract

The method – Instructions

Preheat your oven to 350F or 180C.

Spray a 15×10 inch cookie pan or shallow baking tin with cooking spray, then line with parchment paper.

In a large mixing bowl, whisk the eggs with sugar until light and fluffy, using an electric handheld whisk or mixer.

Add the pumpkin puree, salt and cinnamon or the pumpkin pie spice.

Slow down the mixer to low speed and add the flour, baking powder and xantham gum. Mix until all combined and smooth.

Pour the pumpkin roll mixture onto prepared cookie sheet and spread out in an even thin layer.

Tap the baking sheet to make sure that the top of the batter is level and to get rid of any air bubbles.

Bake in a middle shelf for about 15 minutes, until it’s golden brown in colour.

Using a clean tea towel, dust it with a icing sugar and place on the top of the pumpkin roll tin. Place another cooling rack on top of that or a large cutting board and turn round. Carefully remove the baking parchment.

Keeping the edge of the tea towel over edge of cake, gently roll it up with the towel.

Leave to cool down completely.

To make the cheese cream filling, mix the cheese cream, softened butter, icing sugar and the vanilla extract together.

To assemble the pumpkin roll, carefully unroll the cake roll and spread the cheese cream filling inside.

Roll it back up fairly tightly and place on a suitable tray or a plate, keeping the roll seam underneath (so that the roll doesn’t unroll)

Cover it loosely with a cling film to prevent it from drying out and let to rest overnight or for 12 hrs in the fridge.

To serve, dust with icing sugar and cut into slices.

MORE GLUTEN-FREE BAKES
  • Bread Pudding >>
  • Chocolate & Oats Cookies >>
  • Buckwheat Crackers >>
  • Buckwheat Pizza >>
  • Banana & Walnut Bread >>
  • Oat pancakes >>

Serving size

This recipe makes 1 roll, which gives you 8-12 portions, depending on how thick you cut them.

How to serve this recipe

This gluten free pumpkin roll is perfectly fine as it is with just a light dusting of icing sugar. To make the cake extra special you can add an extra spoonful of pumpkin butter, homemade vanilla ice-cream or sweet apple sauce.

Can this recipe be made in advance?

This recipe is best after about 8-12 hrs of chilling in the fridge, so it’s perfect to be made in advance.

How to store pumpkin roll

It’s best to keep it in the fridge and eat within 2 days.

No ratings yet

Gluten-free Pumpkin Roll (with cream cheese filling)

Print Recipe
Easy to bake gluten free pumpkin roll with cinnamon and vanilla cream cheese filling. Great to serve at a family gatherings and parties.
Prep Time:15 mins
Cook Time:15 mins
Assembly:20 mins

Ingredients

For the pumpkin roll

  • 4 eggs
  • 1 cup white (caster) sugar
  • 1 cup gluten-free flour
  • 1 cup canned pumpkin puree
  • ¼ teaspoon fine salt
  • ½ teaspoon xanthan gum
  • 1½ teaspoon baking powder
  • 2 teaspoons cinnamon or use 2 teaspoons of my Pumpkin Pie Spice Mix

For the cream cheese filling

  • 1 cup cream cheese full-fat
  • 4 tablespoons unsalted butter, softened
  • 1 – 1½ cup confectioner’s sugar depending on your taste
  • 1 teaspoon vanilla extract
US Customary – Metric

Instructions

  • Preheat your oven to 350F or 180C.
  • Spray a 15×10 inch cookie pan or shallow baking tin with cooking spray, then line with parchment paper.
  • In a large mixing bowl, whisk the eggs with sugar until light and fluffy, using an electric handheld whisk or mixer.
  • Add the pumpkin puree, salt and cinnamon or the pumpkin pie spice.
  • Slow down the mixer to low speed and add the flour, baking powder and xantham gum. Mix until all combined and smooth.
  • Pour the pumpkin roll mixture onto prepared cookie sheet and spread out in an even thin layer.
  • Tap the baking sheet to make sure that the top of the batter is level and to get rid of any air bubbles.
  • Bake in a middle shelf for about 15 minutes, until it's golden brown in colour.
  • Using a clean tea towel, dust it with a icing sugar and place on the top of the pumpkin roll tin. Place another cooling rack on top of that or a large cutting board and turn round. Carefully remove the baking parchment.
  • Keeping the edge of the tea towel over edge of cake, gently roll it up with the towel.
  • Leave to cool down completely.
  • To make the cheese cream filling, mix the cheese cream, softened butter, icing sugar and the vanilla extract together.
  • To assemble the pumpkin roll, carefully unroll the cake roll and spread the cheese cream filling inside.
  • Roll it back up fairly tightly and place on a suitable tray or a plate, keeping the roll seam underneath (so that the roll doesn't unroll)
  • Cover it loosely with a cling film to prevent it from drying out and let to rest overnight or for 12 hrs in the fridge.
  • To serve, dust with icing sugar and cut into slices.

Nutrition

Calories: 226kcal | Carbohydrates: 53g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 188mg | Potassium: 92mg | Fiber: 2g | Sugar: 18g | Vitamin A: 3628IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg
Course: Cake
Servings: 12 pieces
Calories: 226kcal
Author: Magdalena

  • Share
  • Tweet

12 July 2021 · Leave a Comment

About Magdalena

I run bread baking and chocolate making courses and in my spare time I like to share recipes for easy baking, cooking and the occasional sweet treats. Read more >>

My Favourite Recipes for February

Coconut smoothie bowl

Vegan cornbread

Vegan cottage cheese

Buckwheat & Banana Pancakes (Gluten-Free, Vegan)

My Bread e-Book

Learn how to bake bread at home with my practical bread making e-book. Step by step techniques, photos and tips on how to bake artisan bread, sourdough and enriched dough treats. Read the customer’s review on Amazon and download your copy today >>

Previous Post: « Strawberry Shortcake Jar
Next Post: Miso paste substitute »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hello! It is lovely to meet you!

Welcome to my food blog, where I share my cooking, baking and other recipes. I’m happy to experiment with a complicated recipe, but most of the time you’ll find simple and easy to make dishes here.

Happy cooking, baking and eating!

Magdalena

NEVER MISS A POST

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Search by Category

Recent Posts

  • Leftover Pork Fried Rice
  • Easy Stuffed Portobello Mushrooms with Sour Cream & Beef
  • Strawberry & Chocolate overnight oats
  • Carrot Cake Oatmeal
  • Peanut Butter & Banana Smoothie Bowl
  • Creamy Green Smoothie
Yum Eating

Never miss a recipe

Subscribe below to receive weekly recipe updates

Footer

Recipe finder

Keep in touch

  • Facebook
  • Instagram
  • Twitter

Get inspired

This error message is only visible to WordPress admins

Error: No feed found.

Please go to the Instagram Feed settings page to create a feed.

  • Contact Us
  • Recipe Index
  • Disclosure policy
  • Privacy Policy

Copyright © 2022 · Website by · MJM