This Gluten-Free Pumpkin Swiss Roll Cake is calling all the shots! A delicate soft pumpkin spiced cake, filled with a delicious dairy-free cream cheese frosting, then rolled to perfection.
Dressed to impress! Make this Gluten-Free Pumpkin Swiss Roll Cake the star of the show at your holiday table this year. Combining a moist and tender pumpkin spiced cake, rolled around a rich silky smooth cream cheese filling, then dusted with a touch of powdered sugar. This pumpkin and cream cheese filling is an irresistible combination to say the least. It’s delicious, easy to make, and is the perfect fall and holiday dessert! So whatcha waiting for? Make this pumpkin cake roll your new yearly family tradition.
Ingredients To Make This Gluten-Free Pumpkin Swiss Roll Cake
Flour- We used Bob’s Red Mill Gluten-Free Flour 1 to 1 Baking Flour for this recipe.
Baking Powder- We used Hain Pure Foods brand.
Cinnamon
Pumpkin Pie Spice
Eggs- Make sure your eggs are at room temperature before you get started.
Sugar
Pumpkin Puree- We like Libby’s brand.
Cream Cheese- We like Plain Daiya dairy free brand.
Butter- We used dairy-free Earth Balance
Vanilla Extract
Powdered Sugar
Can I freeze a Pumpkin Cake Roll?
Yes you can freeze a Pumpkin Cake Roll! Make sure to first wrap it in plastic wrap first and then wrap it in a second layer of foil. Freeze for up to a month. Make sure you thaw it in the fridge overnight before serving.
Looking for more delicious pumpkin recipes? Make sure to try this Pumpkin Maple Coffee Cake.
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Gluten-Free Pumpkin Swiss Roll Cake
- Total Time: 37 to 40 minutes
- Yield: 8 to 10 slices 1x
- Diet: Gluten Free
Description
Definitely want to add this delicious Gluten-Free Pumpkin Swiss Roll Cake to your holiday bakes! Combines a moist pumpkin spiced cake rolled and filled with a creamy-smooth dairy free cream cheese frosting.
Ingredients
Gluten-Free Pumpkin Swiss Roll Cake
- 1 cup Bob’s Red Mill Gluten-Free 1 to 1 Flour Baking Flour
- 1/2 tsp. baking powder
- 1/4 tsp. cinnamon
- 1 tsp. pumpkin pie spice
- 3 eggs ( room temp )
- 1 cup sugar
- 1/4 cup pumpkin puree
Dairy-Free Cream Cheese Filling
- 8 oz. of softened dairy-free plain cream cheese ( I popped mine in the microwave for 20 seconds. )
- 1 tbsp. softened Earth Balance Butter
- 1/2 tsp. vanilla extract
- 1 cup powdered sugar
Topping
- powdered sugar for dusting
Instructions
Gluten-Free Pumpkin Swiss Roll Cake
- You will need: a 11″ x 15 1/2″ Jelly Roll Pan – Preheat oven to 375 degrees.
- Grease your jelly roll pan and then line it with parchment paper making sure the parchment paper covers above all sides of the pan. Then spray parchment paper with cooking spray and set aside.
- In a medium bowl mix your flour, baking powder, cinnamon, and pumpkin pie spice.
- In a large bowl hand whisk your eggs and sugar together, then add in pumpkin puree and whisk until thoroughly combined.
- Slowly whisk flour mixture into wet mixture until combined.
- Next pour cake batter into jelly roll pan ( leaving about a half inch around the edges ) using a spatula to smooth out batter into pan. ( make sure it’s evenly spread )
- Place your pan in the oven and bake at 375° for 12 to 15 minutes or until you can gently touch the middle of the cake with two fingers and it springs back up.
- Once cake is done baking let it sit for 8 to 10 min to cool just a bit ( I’ve found it to have less cracks if you don’t roll it right out of the oven ).
- Carefully remove cake from pan by holding onto the parchment paper. Set it on a flat surface. Leave it in the parchment paper and roll the cake up very slowly and gently ( short end to short end ). Let cool completely.
- Filling: While the cake is cooling start your filling. Add softened cream cheese to a large bowl. Cream until no clumps. Add in butter and vanilla and mix again. Next add your powdered sugar.
- Once cake has completely cooled unroll it gently on a flat surface, spread your cream cheese filling evenly over your cake leaving a 1 inch border all the way around the cake. Now very slowly re-roll your cake leaving the parchment paper behind. Roll cake in plastic wrap and seal tightly. Refrigerate for 3 to 4 hours.
- Dust with powdered sugar, serve, and enjoy!
- Prep Time: 25 minutes
- Cook Time: 12 to 15 minutes
- Method: bake
- Cuisine: dessert
Did you make this Pumpkin Cake Roll? Take a pic and share it on Instagram with the hashtag #nataliewaybakes and tag @nataliewaybakes. We would love to see it!
We hope you enjoy this ”Gluten-Free Pumpkin Swiss Roll Cake” as much as we do!
Happy Blessed Day!
Lola says
Instead of making a roll I think I could make a 3 very thin layer cake. Put the filling between the layers. What do you think? That way I wouldn’t need to buy a pan.