Fall is the perfect time to make a pumpkin roll with cream cheese filling. This version is gluten free and dairy free.
This pumpkin roll recipe is gluten free and dairy free and still tastes amazing! It’s perfect for Fall gatherings!
Hey Friends!
Welcome! I am so glad that you are here. I always enjoy our time together.
I’m sure you all have seen those pumpkin roll recipes floating around Pinterest this time of year.
They always look so delicious, but they’re usually not gluten free or dairy free.
So I decided to come up with my own version that is both!
Plus, it’s really easy to make.
Just follow these simple steps and you’ll have a delicious pumpkin roll in no time!
(Plus, there are step-by-step photos below.) Enjoy! :)”
Today, I am sharing How to Make a Pumpkin Roll with Cream Cheese Filling.
Come on, I’ll show you.

Is there anything more Fall than a pumpkin roll?
Probably not.
This gluten free and dairy free version is just as delicious as the original, but without all the allergens.
SO everyone can enjoy!
Ready to get started?
Lets go!
What do I need to Make a Pumpkin Roll with Cream Cheese Filling?

Do you love pumpkin pie, but can’t have the gluten or dairy?
Then this recipe is for you! It’s a delicious pumpkin roll, made with a gluten free and dairy free cream cheese filling.
Give it a try!
You will need 3 large eggs, 1 cup granulated sugar, 2/3 cup pumpkin puree (not pumpkin pie filling), 1/2 teaspoon vanilla extract, 3/4 cup all-purpose flour or gluten free flour, 1 teaspoon baking powder, 2 teaspoons pumpkin pie spice, 1/2 teaspoon salt, 8 ounces cream cheese or dairy free cream cheese, 4 Tablespoons salted butter or dairy free butter, 1 cup powdered sugar, 1/2 teaspoon vanilla extract.
My favorite gluten free flour is Bob’s Red Mill Gluten Free One to One Flour.
It’s by far the best gluten free flour.
You can get it here.
How to Make a Pumpkin Roll with Cream Cheese Filling?

Fall is the perfect time to make a pumpkin roll with cream cheese filling.
This recipe is gluten free and dairy free and it is so delicious that you will want to make it every year.
In a large bowl whisk eggs for 30 seconds. Add granulated sugar, pumpkin puree and vanilla. Whisk until combined. Add flour, baking powder, pumpkin pie spice and salt to batter. Whisk until everything is smooth and combined.
This is so much easier with a stand mixer instead of a hand mixer or whisk.
Get a stand mixer here.

Pour batter onto prepared jelly roll pan.
Spreading out evenly.
Bake for 15 minutes or until toothpick inserted in center comes out clean.
What is the best way to roll a pumpkin roll so that it doesn’t crack?

When you’re making pumpkin rolls, or any type of jelly roll, the thin cake can easily crack when you roll it around the filling.
The main trick in preventing cracking is to roll the cake while it is still warm and pliable.
This part is hot, so please be careful.
Carefully roll up hot cake with the parchment paper still attached, starting at one of the short ends.
Roll up as tight as you can.
Let cake sit out on the counter until completely cool, about an hour or two.

When cake is almost cool, make the cream cheese filling.
In a medium bowl, combine cream cheese, butter, powdered sugar and vanilla.
Mix until smooth and creamy.
When cake is completely cooled, gently unroll the cake, and carefully remove the parchment paper.
Go slow so you don’t rip the cake.
Spread the cream cheese filling evenly over the cake.
Roll cake back up and cover with plastic wrap.
Place in refrigerator until chilled.

Cut off the ends.
Sprinkle with powdered sugar.
Enjoy!
I hope you all enjoyed this recipe and found it helpful!
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You can also find me on Pinterest and Instagram.
Thanks for reading and have a great day! 🙂

And that’s it!
This recipe is so easy.
If you’re looking for more gluten free and dairy free recipes, be sure to subscribe to my blog.
You can also find me on Pinterest and Instagram. Thanks for reading! 🙂
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I hope you all enjoy this recipe! I
f you end up making it, be sure to take a photo and tag me on Pinterest or Instagram.
I love seeing your creations!
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Thanks so much for reading!
This easy dessert is the perfect addition to your holiday dessert table.
Get the recipe now!

How to Make a Pumpkin Roll with Cream Cheese Filling
Ingredients
- 3 Eggs
- 1 c Sugar
- 2/3 c Pumpkin Puree (not pumpkin pie filling)
- 1/2 t Vanilla
- 3/4 c All-purpose Flour or Gluten Free Flour
- 1 t Baking Powder
- 2 t Pumpkin Pie Spice
- 1/2 t Salt
Cream Cheese Filling
- 8 oz Cream Cheese or Dairy Free Cream Cheese, softened
- 4 T Butter or Dairy Free Butter, softened
- 1 c Powdered Sugar
- 1/2 t Vanilla Extract
Instructions
- Preheat oven to 375 degrees.
- Line a 8×13-inch jelly roll pan with parchment paper. Set aside.
- In a large bowl whisk eggs for 30 seconds. Add granulated sugar, pumpkin puree and vanilla. Whisk until combined.Add flour, baking powder, pumpkin pie spice and salt to batter. Whisk until everything is smooth and combined.
- Pour batter onto prepared jelly roll pan. Spreading out evenly.Bake for 15 minutes or until toothpick inserted in center comes out clean.
- Carefully roll up hot cake (with the parchment paper still attached) starting at one of the short ends. Roll up as tight as you can. Let cake sit out on the counter until completely cool, about an hour or two.
- When the cake is almost cool, maKe the cream cheese filling. In a medium bowl, combine cream cheese, butter, powdered sugar and vanilla. Mix until smooth and creamy.
- When cake is completely cooled, gently unravel cake, while removing the parchment paper. Go very slow so you don't rip the cake.Now spread the cream cheese filling evenly all over the inside of the rolled cake.Roll cake back up and cover with saran wrap. Place in refrigerator until chilled. Slice into pieces and serve!

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Mary Anne Russo
Thursday 10th of November 2022
This pumpkin roll looks so delicious! I love that it’s gluten free! Thank you for another great recipe!
Renae Frey
Wednesday 16th of November 2022
And it is so good!
Wendy McMonigle
Saturday 5th of November 2022
This looks delicious, I love everything and anything that is made with pumpkin.
Renae Frey
Monday 7th of November 2022
Me, too. I dream of pumpkin anything all year long.
Barbara at Mantel and Table
Saturday 5th of November 2022
Oh that looks fabulous, and I love that it's gluten and dairy free! Thanks for the great recipe and your easy instructions too - I can't wait to try it!
Renae Frey
Monday 7th of November 2022
I hope that you try it. It is so good. Hugs to you.