Gluten Free Pumpkin Roll Recipe – Roulade

One of my Facebook followers recently asked me for a gluten free pumpkin roll recipe. Last year, I developed a recipe for one of my clients, but I don’t have the copyrights to that recipe. Therefore, here is a new one. I hope you enjoy it. I adapted and converted Trisha Yearwood’s wheat flour pumpkin roll recipe on Food Network.

Gluten Free Pumpkin Roll Cake – Roulade


Yield: Serves 12 to 16

Gluten Free Pumpkin Roll Cake – Roulade

A delicious and moist gluten free pumpkin roll filled with a rich cream cheese filling that will please your gluten-eating as well as gluten-free guests.


  • 3 large eggs, separated
  • 1 large egg white
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2/3 cup canned 100% pure pumpkin puree (not pumpkin pie filling)
  • 2/3 cup Carla's All-Purpose Gluten Free Flour
  • 1 teaspoon ground ginger
  • 1 teaspoon gluten-free baking powder (Rumford)
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup confectioners' sugar, plus more for dusting
  • 1/2 teaspoon pure vanilla extract
  • For the Filling:
  • 1 cup confectioners' sugar, plus more for sprinkling
  • 4 1/2 oz. cream cheese, at room temperature
  • 8 Tablespoons (1 stick) unsalted butter, at room temperature
  • 1/4 teaspoon pure vanilla extract


  1. Preheat your oven to 350ºF. Oil a half baking sheet (17 x 12-inch) and set aside.
  2. In the bowl of your electric mixer, beat the four egg whites until soft peaks forms; set aside.
  3. In a separate bowl, add egg yolks, granulated sugar, brown sugar, pumpkin puree, and vanilla; beat on medium speed until combined.
  4. In yet another separate bowl, whisk together the flour blend, ginger, baking powder, cinnamon, and salt; sift into the egg yolk/sugar mixture. Beat on medium speed until it is thoroughly combined.
  5. Using a rubber or silicone spatula, fold in the beaten egg whites.
  6. Scoop the batter onto the baking sheet and distribute evenly.
  7. Bake for 13 to 15 minutes or until a toothpick inserted in the center comes out clean.
  8. Remove the cake from the oven and transfer to a cooling rack and allow to cool in the pan for about 4 minutes. Then oil the wire rack and invert the cake onto it.
  9. Dust a large tea towel with confectioner' sugar and immediately transfer the cake to the towel while it is still warm. Fold the all four sides of the towel to envelope the cake. Roll the cake as if you were rolling up the finished and filled cake. Allow the cake to cool at room temperature while rolled.
  10. To Make the Filling:
  11. Add the confectioners' sugar, cream cheese, butter and vanilla to the bowl of your mixer. Beat until creamy.
  12. Once the cake is cool, unroll it and distribute the filling evenly over the top.
  13. Carefully roll the cake up again and refrigerate it until ready to serve.
  14. Add a little confectioners' sugar to a handheld mesh strainer and tap it gently to dust the top of the roll cake.
  15. Slice with a knife dipped in warm water. This prevents many of the crumbs from getting on the filling.



Feel free to add some chopped walnuts or pecans to the filling.

Do not use your average cream cheese frosting for a filling. The filling contains much more cream cheese than regular frosting.

3 Replies to “Gluten Free Pumpkin Roll Recipe – Roulade”

  1. i did the recipe exactly as it said, beat my egg whites, then it said IN THE SAME BOWL YOU DID THE EGG WHITES ADD THE EGG YOLK ETC, SO I ADDED IT TO the egg whites, because that is what it said, then AFTER I do they say NOW ADD THE EGG WHITES, well, it just told me to put the other stuff in the same bowl as the whites, why didnt it say remove the whites to ANOTHER BOWL THEN USE THE BOWL FOR THE REST OF THE EGGS, DUMMMMB, I NEVER SAW A RECIPE DO THAT BEFORE.. then it said add the granulated sugar to the eggs, nothing about the brown sugar, it never did tell you to put that in, so i whisked the four ginger salt baking powder and cinnamon, poured the batter in the pan like it said, looked down below and it is saying more cinnamon, ginger baking powder salt again which i never used and the cake turned out so it obviously didnt need it, but why do that, i have never seen such a confusing recipe and im a cook and 64 yrs old and not stupid so i know how to do recipes, but this was weird i have to say….love your cup for cup flour tho

    1. Connie,

      When I develop recipes sometimes I have failures and start over. It appears that I did a poor job of edited this one. I apologize for confusing you. I’m glad the cake turned out well, though, and that you are enjoying my all-purpose flour blend recipe.

      I have added the brown sugar to the instructions.

      I deleted the duplicate ingredients.

      The directions stated to set the whipped egg whites aside and then add the yolks into the same bowl that you used for to beat the egg whites. However, since you were confused by that wording, I have rephrased it. I hope that helps. You can use a new bowl for the yolks or not. It’s up to you. When you have a KitchenAid mixer, which is what I use, you only have one stainless steel mixing bowl to fit your mixer. This makes it necessary to transfer the egg whites to a new bowl.

      Thank you for taking the time to let me know the errors. Now someone else may enjoy this recipe, too.


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