More pumpkin spice talk. Today I have a recipe for a Pumpkin Roll with Ginger Cream filling. I know, as a health coach, this recipe would not be something I would want you to eat everyday, or sit down and eat the whole thing, but we are coming into the holidays, and I know for me, before I was a health coach, one of the hardest things about the holidays was that I couldn’t eat any of the traditional desserts that I had grown up eating. So I set out to make desserts so delicious, no one would know that they were gluten-free. This recipe fits that bill!

Don’t be intimidated by this cake. It is actually very easy to roll up if you follow the directions to the letter. Just have fun with it. The very first time I made it, my granddaughter was two, and we had a blast making it. Here’s a picture of her helping me sprinkle the powdered sugar onto the clean dish towel.

Gluten-Free Pumpkin Roll with Ginger Cream Filling

This pumpkin roll is so good your guests will never guess that it is gluten-free.
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Dessert
Servings 1 Rolled Loaf


  • 3/4 cup All Purpose cup for cup gluten-free flour I use Bob's Red Mill Cup for Cup brand
  • 1/2 teaspoon Rumsford Baking Powder
  • 1/2 teaspoon Baking Soda
  • 3 Extra Large eggs room temperature
  • 1/2 cup Granulated Sugar
  • 3/4 cup Libby's Pumpkin Pie Filling not canned pumpkin or pumpkin puree
  • 1/4 cup Confectioners Sugar plus extra for dusting

Ginger Cream Filling

  • 12 ounces Philadelphia Cream Cheese softened to room temperature
  • 1 1/4 cups Confectioners Sugar
  • 2 tablespoons Heavy Cream
  • 1/2 teaspoon ground ginger
  • Pinch of salt


  • Preheat oven to 375 degrees Fahrenheit. Grease a 10 x 15 x 1 inch jelly roll pan. Line pan with parchment paper, then grease and flour the parchment. In a bowl, sift together the flour, baking powder, baking soda, and stir to combine. Place the eggs and granulated sugar in the bowl of an electric mixer with the paddle attachment and beat on medium high for 3 minutes, until mixture is a light yellow color and thickened. With the mixer on low, add the pumpkin pie filling, and mix to combine. Then slowly add the flour mixture a little at a time and mix until flour is incorporated. Finish mixing by hand with a rubber spatula. Pour the batter into the prepared jelly roll pan and spread evenly. Bake the cake for 10 to 12 minutes, until the top springs back when touched. While the cake is baking, lay out a clean, thin cotton or linen dish towel on the table or kitchen counter. Sift the whole 1/4 cup of confectioners sugar evenly over the dish towel. (This will keep the cake from sticking to the dish towel.) As soon as you remove the cake from the oven, loosen it around the edges and invert it directly into the center of the prepared dish towel. Carefully peel away the parchment paper. Then gently roll the warm cake and the towel together, (don't press or squeeze), starting at the short end of the cake. Cool rolled up cake completely on a wire rack. This will allow you to be able to roll the cake later on without it crumbling.

Ginger Cream Filling

  • In the bowl of an electric mixer, beat the cream cheese, confectioners sugar, and heavy cream together for about 1 minute, until light and fluffy. Stir in the ground ginger and salt.
  • To assemble the cake, carefully unroll the cake onto a large cutting board with the towel underneath. Spread the filling evenly over the cake. Using the dish towel as a guide, re-roll the cake in a spiral. Remove the towel, trim the ends of the cake to make the edge neat. Chill at least an hour. Just before serving, dust with confectioners sugar and slice.