post@digimark.no You’re probably thinking a pumpkin roll sounds complicated, right. Here’s the thing though—it’s actually one of those desserts that looks way fancier than it actually is. The tender, spiced cake rolls up without cracking, the cream cheese filling tastes like autumn in every bite, and honestly, the hardest part might be deciding what to serve alongside it. So what makes this gluten-free version different from the regular kind.
Why You’ll Love this pumpkin roll
When you’re craving something that tastes like fall decided to throw a party in your mouth, this gluten-free pumpkin roll is honestly where it’s at. I’m talking spiced cake swirled with creamy filling, all without the gluten guilt. The texture? Surprisingly tender and moist. You get that cinnamon-ginger warmth that makes you feel cozy, paired with tangy cream cheese that cuts through the sweetness perfectly. Plus, it looks fancy enough to impress guests but comes together way easier than you’d think. This recipe delivers restaurant-quality results from your own kitchen, no fancy equipment required.
What Ingredients are in pumpkin roll?
This gluten-free pumpkin roll combines simple, wholesome ingredients to create a tender cake with warm autumn spices and a creamy filling. The base uses eggs and sugar beaten together for structure, combined with fresh pumpkin puree and a blend of gluten-free flours that mimic traditional wheat flour’s texture. The filling uses cream cheese and butter for richness, creating that perfect balance of tangy sweetness against the spiced cake.
Cake Ingredients:
- 3 eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin
- 1 teaspoon lemon juice
- 1/8 cup cornstarch
- 1/8 cup soy flour
- 1/4 cup tapioca flour
- 1/4 cup rice flour
- 1/2 teaspoon xanthan gum
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
Filling Ingredients:
- 1 cup powdered sugar
- 8 oz neufchâtel cheese (1/3 less fat cream cheese)
- 4 teaspoons butter
- 1/2 teaspoon vanilla
Additional Items:
– Powdered sugar for dusting
The combination of multiple gluten-free flours—cornstarch, soy flour, tapioca flour, and rice flour—works together with xanthan gum to replicate the binding properties of traditional wheat flour. The lemon juice brightens the pumpkin flavor while the warm spices create that characteristic fall taste. Using neufchâtel cheese instead of full-fat cream cheese keeps the filling slightly lighter without sacrificing creaminess or taste.
How to Make this pumpkin roll
To begin, beat 3 eggs on high speed for 5 minutes until they’re light and fluffy. Gradually beat in 1 cup granulated sugar, then stir in 2/3 cup pumpkin and 1 teaspoon lemon juice until well combined. In a separate bowl, stir together 1/8 cup cornstarch, 1/8 cup soy flour, 1/4 cup tapioca flour, and 1/4 cup rice flour. Add 1/2 teaspoon xanthan gum, 1 teaspoon baking powder, 2 teaspoons cinnamon, 1 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/2 teaspoon salt to the flour mixture. Fold this dry ingredient combination gently into the pumpkin mixture until just combined. Spread the batter evenly into a greased and floured 15x10x1 inch pan and bake at 375°F for 15 minutes until a toothpick inserted in the center comes out clean.
While the cake bakes, prepare the filling by mixing 1 cup powdered sugar, 8 oz neufchâtel cheese, 4 teaspoons butter, and 1/2 teaspoon vanilla together. Beat until the filling is smooth and creamy. Once the cake comes out of the oven, immediately turn it out onto a clean towel dusted with powdered sugar. Starting at the narrow end, roll the towel and cake together into a tight roll and allow it to cool completely on the towel.
Once completely cooled, carefully unroll the cake and remove the towel. Spread the filling evenly across the entire surface of the cake layer, then re-roll the cake and filling into a long log. Wrap the finished pumpkin roll tightly in plastic wrap or transfer to a serving plate and refrigerate until chilled. Slice off the ends for a neat presentation and serve chilled pieces to your guests.
pumpkin roll Substitutions and Variations
Because this gluten-free pumpkin roll recipe relies on a blend of specialty flours to mimic traditional cake structure, you’ve got plenty of room to experiment without compromising the final result. I’d swap the cream cheese filling with mascarpone for richness, or try Greek yogurt if you’re watching calories. The spice blend is your playground—bump up the cinnamon or add cloves for depth. Can’t find soy flour? Almond flour works beautifully. Want extra moisture? I’d drizzle the cake with a simple maple glaze before rolling. These tweaks keep the magic intact while making it uniquely yours.
What to Serve with pumpkin roll
Once you’ve nailed your perfect pumpkin roll—whether you’ve kept it classic or loaded it with your own creative tweaks—the real fun starts: figuring out what goes alongside it. I’d pair thick slices with strong coffee or spiced chai for balance. Whipped cream works, but honestly, the filling’s already rich enough. Want something lighter? Try vanilla yogurt or a scoop of cinnamon ice cream. Hot apple cider complements it beautifully too. For breakfast vibes, I’d serve smaller portions with scrambled eggs nearby. The cake’s sweet and dense, so you’ll want something to cut through all that pumpkin goodness.
Final Thoughts
Making a gluten-free pumpkin roll isn’t nearly as intimidating as it might seem, and honestly, once you’ve got the basic technique down, you’ll find yourself whipping these up for every fall gathering that comes your way. The key is understanding that this dessert rewards patience more than precision. Your cake doesn’t need to be perfect when you roll it, the filling covers imperfections beautifully, and any crack simply adds character. I’d encourage you to embrace the process rather than stress over flawlessness. This pumpkin roll delivers genuine comfort and seasonal joy, making every effort worthwhile.
