Go Back
+ servings
Overhead view of slices of pumpkin roll on a serving platter with powdered sugar

Pumpkin Roll

This easy Pumpkin Roll is a soft and moist gluten-free pumpkin cake rolled up around a smooth dairy-free cream cheese filling! It's easy to make with healthy paleo-friendly ingredients and is the perfect fall dessert!

Course Dessert
Cuisine American
Keyword easy pumpkin roll recipe, how to make a pumpkin roll, pumpkin cream cheese roll, pumpkin roll, pumpkin roll cake, pumpkin roll recipe, roll cake, roll cake recipe
Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 35 minutes
Servings 10 slices
Calories 295 kcal
Author Kelly


For the Pumpkin Cake

For the Filling

  • 8 oz dairy free cream cheese , may sub with regular cream cheese at room temperature, if not dairy-free
  • 1 cup powdered coconut sugar , may sub with powdered monk fruit sweetener, granulated maple sugar or with regular powdered sugar,
  • 5 tbsp vegan butter may sub with regular at room temperature, if not dairy-free
  • 1 tsp vanilla extract



  1. Preheat the oven to 375°F. Lightly grease or spray a 15×10-inch jelly roll pan. Cut parchment paper to fit the bottom of the pan and leave an inch overhanging on each short end of the pan – this will help make it easier to remove from the pan once baked. Lightly grease or spray the parchment paper with non-stick cooking spray.

  2. In a large mixing bowl, whisk together ¼ cup of coconut sugar and egg yolks together for 2 minutes until well combined and thick. Mix in the pumpkin purée and vanilla extract until smooth.

    Top view of Paleo Pumpkin Roll wet ingredients in a mixing bowl
  3. In a separate clean bowl whisk the egg whites until they reach soft peaks. Gradually add the remaining coconut sugar and whisk until stiff peaks form. Gently fold the pumpkin mixture into the stiff egg whites.

    Pumpkin roll dry ingredients being sifted into a bowl of wet ingredients
  4. Place a fine mesh sieve over the bowl and sift in the almond flour, coconut flour, xanthan gum, pumpkin spice, baking powder and salt. Mix until everything is combined.

    Top view of pumpkin muffin batter in a white bowl
  5. Spread the batter evenly into the lined pan and use an angled spatula or gently wiggle the pan to level the batter. Bake in preheated oven for 15-18 minutes, until a toothpick comes out clean or until the top of the cake springs back when touched. Allow to cool for 5 minutes.

    Pumpkin spice roll cake batter in a parchment-lined sheet pan
  6. Use your hands with the parchment paper still on the bottom to carefully roll the cake from one short (narrow) end to the other short end until it is completely rolled up. You can use gloves or a dishtowel if the roll is too hot.

    Side view of a rolled up pumpkin roll in parchment paper
  7. Transfer the cake roll to a wire rack and let it cool for 2-3 hours.


  1. Meanwhile, make the filing. In a medium mixing bowl, use a hand mixer to beat together the dairy-free cream cheese, powdered maple sugar, butter and vanilla until smooth.

    Dairy free buttercream frosting in a glass mixing bowl with beaters


  1. Once the cake is cooled, transfer to a flat surface, and carefully unroll the cake until it is flat again (or mostly flat, it’s ok if the ends curl up a bit).

    Spread the filling evenly over the cake, leaving a 1/4-inch border on all sides.

    Pumpkin roll cake sponge being spread with buttercream frosting
  2. Carefully and tightly roll up the cake again, from one short end to the other end, while gently peeling away the parchment paper as you roll until you can completely remove and discard it.

    Pumpkin pie roll sponge cake partially rolled up with a tea towel
  3. Tightly wrap the pumpkin roll in plastic wrap and chill it for at least one hour.

  4. Remove and unwrap the pumpkin roll and transfer it to your serving dish. Lightly dust the pumpkin roll on all sides with powdered granulated maple sugar.

    Side view of gluten free pumpkin roll on a white platter
  5. Cut into 1-inch slices and serve with powdered granulated maple sugar, if desired.

    Top view of a two slices of a easy pumpkin roll on a white oval platter

Recipe Video

Nutrition Facts
Pumpkin Roll
Amount Per Serving (1 slice)
Calories 295 Calories from Fat 144
% Daily Value*
Fat 16g25%
Carbohydrates 22g7%
Fiber 4g16%
Sugar 15g17%
Protein 7g14%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.