Pumpkin Rolls – Gluten, Dairy, and Egg Free

Pumpkin Rolls are an all-time favorite in our family.  To be able to make them gluten, dairy, and egg free is just ‘icing on the cake” , so to speak.   Last week, I saw sliced Pumpkin Rolls start to come out in the dessert section of the super markets and decided it was about that time of year again when this particular dessert is in high demand.  If you enjoy pumpkin-type cake with a cream cheese filling, you may want to make 2 or 3 of these at one time…they don’t seem to last long!

Pumpkin Rolls – Gluten, Dairy, and Egg Free

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 20-22 slices
  • Difficulty: easy


  • For Cake:
  • 3/4 cup GF flour blend
  • 1 tsp GF baking powder
  • 1 1/2 tsp Cinnamon
  • 1 tsp Ginger
  • 1/2 tsp Nutmeg
  • 1/2 tsp Salt
  • 3 Tbsp Flax Meal and 9 Tbsp water OR 3 eggs
  • 1 cup sugar
  • 2/3 cup Pumpkin
  • 1 tsp lemon juice
  • 3/4 tsp Xanthum Gum
  • 1-2 cups finely chopped Pecans or Walnuts
  • For Filling:
  • 1- 8 oz Dairy Free Cream Cheese – room temperature
  • 4 Tbsp Vegan Butter – room temperature
  • 1 cup Powdered Sugar
  • 1/2 tsp GF Vanilla


  1.  Using a 15 x 10 x 1 inch cookie sheet, grease and flour sides.  Put waxed paper on the bottom of the baking pan.

  2. If you are using flax meal in place of the eggs, mix together and set aside to give it time to gel.

  3. In a small bowl, whisk together the GF flour blend, baking powder, cinnamon, ginger, nutmeg, and salt and set aside.

  4. In a large bowl, beat your prepared flax meal (or 3 eggs) for 5 minutes, gradually adding 1 cup sugar, 2/3 cup pumpkin, and 1 tsp lemon juice.  Once blended well, add in your dry mixture.  When your batter appears blended, add the Xanthum gum and beat an additional 20-30 seconds.

  5.  Spread the batter in your prepared baking sheet and sprinkle with nuts on top.  Bake at 350 degrees for approximately 10 minutes.  Remove from oven and with the wax paper still attached to cake, roll like a jelly roll.  Let cool.

  6.  While the cake is cooling, prepare your filling.  To a medium size bowl, add the cream cheese, vegan butter and vanilla until creamed.  Slowly add the powdered sugar until smooth.

  7.  When the rolled cake is cool, slowly unroll it, being very careful not to ‘crack’ the cake.

  8.  Spread the prepared filling onto the cake, leaving 1/2 inch along sides.

  9.  Carefully roll your cake, removing the wax paper as you go.  If the was paper sticks, sprinkling powdered sugar along where the cake and paper meet will help to remove it.

  10. Place your pumpkin roll in the freezer for an hour or two before slicing.

  11. Layer on tray and serve!

  12. Participating in:  [Gluten Free] Weekly Meal PlanHomestead Barn HopMake Ahead Meals for Busy Moms‘Made From Scratch’ MondayMy Meatless MondaysRecipe Box Linky,  Gluten Free Recipe LinkyTempt My Tummy TuesdayTotally Tasty Tuesdays,  Slightly Indulgent TuesdayHearth and Soul Blog Hop,  Gluten Free WednesdaysAllergy-Free Wednesdays,   Wonderful Wednesday,  Allergy Friendly Friday, and Sunday Roundup at Kayla’s Creations

  13. and joining in on a new linky

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Comments: 7

  1. Dangerous Linda November 19, 2012 at 2:10 pm Reply

    Mary: looks YUMMY & Festive! thank you for letting me share at:
    xoxoxoHappy Thanksgiving

    • Mary November 19, 2012 at 8:23 pm Reply

      Thanks Linda for sharing! If you have no dietary restrictions, you can use this recipe as a 1:1 ratio in all ingredients. This and a cup of hot coffee on a cool frosty morning??? Sending you a mental image LOL.

  2. April @ The 21st Century Housewife November 24, 2012 at 9:38 am Reply

    Your Pumpkin Rolls look beautiful! What a fabulous seasonal dessert, and I love how allergy friendly this recipe is.

    • Mary November 24, 2012 at 1:57 pm Reply

      April, thank you! They do make a beautiful display, but the taste is even greater!! Hope you enjoy it :)

  3. […] Pumpkin Rolls (gluten, dairy, and egg free) from Living with Food Allergies and Celiac Disease […]

  4. Jessica November 26, 2012 at 11:38 pm Reply

    Those look soo good! Perfect for the season we are in. I’m going to have to try those!

  5. April @ The 21st Century Housewife November 27, 2012 at 2:47 am Reply

    Hello again, Mary, I just wanted to let you know that I am featuring this lovely recipe in my Hearth and Soul post this week. Thank you again for sharing it :)

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