Gluten Free Dairy Free Pumpkin Roll Recipe Epic Bold New 8.

Gluten Free Dairy Free Pumpkin Roll Recipe is my story. I’m a busy mom balancing work, kids, and cozy autumn flavors. I learned to craft a dessert that fits dairy-free and gluten-free needs without sacrificing taste.

I chase practical, from-scratch comfort you can finish before bedtime. This roll pairs a spiced pumpkin cake with a creamy dairy-free filling. It’s rolled and chilled for clean, sliceable pieces.

It’s designed for busy schedules, uses pantry-friendly ingredients, and adapts to vegan diets. Dive in to discover the secret to a flawless roll every time. This Gluten Free Dairy Free Pumpkin Roll Recipe fits busy schedules—grab tea and roll.

What Make This Recipe It Special

What Makes This Gluten Free Dairy Free Pumpkin Roll Recipe special is how it fits a busy life without skimping on cozy flavor. I love that you get a dairy-free cream cheese filling, a gluten-free sponge, and warm fall spices all in one fancy-looking dessert. The kid-friendly presentation makes it a slam-dunk at gatherings, potlucks, or after-school treats. Easy substitutions keep it flexible for vegan diets, make-ahead prep, or pantry-only weeks. Texture that contrasts soft cake with creamy filling keeps every bite interesting. And yes, rolling while warm helps prevent cracking. Scroll for tips and the full printable recipe.

Gluten Free Dairy Free Pumpkin Roll Recipe: Texture and Flavor

Gluten Free Dairy Free Pumpkin Roll Recipe gives texture and flavor that feels cozy. The sponge is light and springy. It’s from a gluten-free blend with xanthan gum. Pumpkin puree adds moisture and gentle sweetness. A kiss of cinnamon, ginger, and nutmeg fills the air. The dairy-free cream cheese filling with coconut cream stays creamy and holds its shape. The result slices cleanly and shows a creamy swirl in every bite.

Why This Makes A Busy Family Favorite

It’s sturdy and forgiving. I bake the cake, roll it warm with a towel, then chill. Filling can be whisked ahead. This fits busy schedules and picky eaters. It scales well for gatherings or holiday parties.

Fall Menu Compatibility and Make-Ahead Potential

Pairs with apple cider or bold coffee. It fits gluten-free and dairy-free needs without taste loss. You can bake the sponge a day ahead and wrap it. Store it, then fill and roll when ready. Leftovers taste even better the next day.

Why You’ll Love This Recipe

This Gluten Free Dairy Free Pumpkin Roll fits busy days.
It tastes like a cozy autumn treat.
Rolling is quick and tidy.

Ease, Speed, and Comfort in Gluten Free Dairy Free Pumpkin Roll Recipe

I love how simple it is.
Pantry staples guide bedtime dessert.
The steps flow, cleanup stays easy.

A Creamy Dairy-Free Filling That Holds Up

The filling stays creamy and sturdy.
Dairy-free cream cheese with coconut cream shines.
It slices cleanly.

Family-Friendly Dessert for Fall

Kids love the pumpkin vibe.
Adults love the dairy-free comfort.
Perfect for gatherings and weeknights.

Ingredients

Here are the exact ingredients for Gluten Free Dairy Free Pumpkin Roll Recipe.

I’ve included substitutions and quick source tips right beside each item.

Exact quantities print at the bottom or in the printable version.

Base Dry Mix and Spices

• 3/4 cup gluten-free all-purpose flour (with xanthan gum) — structure
• 1/2 tsp baking powder — lift
• 1/2 tsp baking soda — tenderness
• 1/2 tsp salt — flavor enhancer
• 1 tsp cinnamon — warm spice
• 1/2 tsp ground ginger — gentle heat
• 1/4 tsp nutmeg — autumn aroma

Wet Ingredients and Pumpkin Purée

• 3 large eggs (or 3 flax eggs for vegan) — bind and lift
• 3/4 cup coconut sugar (or brown sugar) — moist sweetness
• 2/3 cup pumpkin purée (not pumpkin pie filling) — moisture and color
• 1 tsp vanilla extract — depth

Dairy-Free Filling Essentials

• 1 cup dairy-free cream cheese (almond or coconut-based) — creamy base
• 3 tbsp coconut cream — richness
• 1/4 cup maple syrup or powdered coconut sugar — sweetness and texture
• 1 tsp vanilla extract — bright finish

Optional Add-Ins and Substitutions

• Orange zest — bright note
• Chopped toasted nuts — crunch
• Vegan option: thin with a splash of dairy-free milk
• Pinch of cloves — extra warmth

How to Make Gluten Free Dairy Free Pumpkin Roll Recipe

Step 1: Preheat and Prep the Pan

I preheat the oven to 375°F.
I line a 10×15 jelly roll pan with parchment.
I lightly oil the parchment for easy release.
I lay a clean kitchen towel nearby and dust it with coconut powdered sugar for rolling.

Step 2: Whisk Dry Ingredients and Wet Ingredients Separately

In a bowl, I whisk the dry mix: gluten-free all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
In a separate bowl, I beat the wet: eggs, coconut sugar, pumpkin purée, and vanilla.
I whisk until the batter looks smooth and even.
Then I fold the dry ingredients into the wet just until combined.

Step 3: Bake, Roll While Warm, and Prevent Sticking

I spread the batter evenly in the pan and bake for 12–14 minutes.
The cake should spring back when touched.
While warm, I invert it onto the prepared towel with the coconut powdered sugar.
I roll up the cake in the towel and let it cool completely.

Rolling Technique: Use a towel and coconut powdered sugar

This technique keeps the cake from cracking and makes the roll neat.
Let the roll rest fully before filling for clean slices.

Step 4: Make Filling

I beat dairy-free cream cheese with coconut cream, maple syrup, and vanilla until fluffy.
The filling should be smooth and hold its shape for slicing.

Step 5: Fill, Re-Roll, and Chill

I unroll the cooled cake gently.
I spread the filling evenly across the surface.
I re-roll carefully without the towel, using steady hands.
I chill the finished roll for at least an hour before slicing.

Tips for Success

• I shake the eggs well or flax eggs for binding tightly.
• I dust the towel with coconut sugar to prevent sticking.
• I roll while warm to trap air and prevent cracks.
• I chill the roll before slicing for clean edges.
• I let filling rest a few minutes before spreading evenly.
• I keep fillings firmer by using chilled coconut cream.
• I taste as I go and adjust maple syrup to balance.

Equipment Needed

• Jelly roll pan (10×15 in) lined with parchment for the Gluten Free Dairy Free Pumpkin Roll Recipe.
• Parchment paper and light oil for release.
• Clean towel for rolling, dusted with coconut sugar.
• Electric mixer or whisk; two bowls.
• Silicone brush for greasing parchment.
• Sharp knife or serrated spatula for neat slices.

Variations

I love tweaking this Gluten Free Dairy Free Pumpkin Roll Recipe to fit busy days.

• Orange zest or a splash of orange juice for a bright citrus note.
• Nut-free crunch with toasted pumpkin seeds or sunflower seeds in filling.
• Chocolate ripple: swirl in dairy-free chocolate or drizzle over the roll.
• Extra spice: add a pinch of cloves or extra ginger.
• Make-ahead option: bake sponge a day ahead and chill before filling.
• Mini rolls: bake in a smaller pan and slice for parties.

Serving Suggestions

• Serve with a dollop of coconut whipped cream and a warm mug of cinnamon tea. Present slices on a pretty platter with a dusting of coconut sugar. Pair alongside spiced apples or a bright cranberry glaze for color. For the kids, add a few crushed pecans for crunch and smiles.

Make-Ahead and Storage Tips for Gluten Free Dairy Free Pumpkin Roll Recipe

Make-Ahead Steps for the Pumpkin Roll

Weeknights rush by, yet this Gluten Free Dairy Free Pumpkin Roll Recipe shines when planned ahead. Bake the sponge, then cool it before wrapping in plastic. Refrigerate up to 24 hours, so it’s ready when your calendar won’t buzz.

To fill later, unwrap the cooled cake from parchment and unroll on a clean surface. Re-roll with the filling prepared, then wrap again and refrigerate. This keeps the texture intact and makes weeknight assembly a breeze.

Storage and Reheating Guidelines

Storage rules for the finished roll are simple. Keep it in an airtight container in the fridge for up to three days. If you need warmth, let a slice rest at room temperature for about ten minutes.

Freezing the Rolls for Later

Freezing is a true timesaver for busy seasons. Freeze unfilled sponge tightly wrapped for up to one month, or freeze the filled roll after it’s chilled. Thaw overnight in the fridge, then slice and dust with coconut sugar.

FAQs

What is the secret to rolling a pumpkin roll?

Secret to rolling a Gluten Free Dairy Free Pumpkin Roll Recipe is doing it while the cake is warm. Invert onto a towel dusted with coconut sugar, then roll tightly. Let it cool completely before filling. Chill the roll for at least one hour for clean slices.

What is the filling in a pumpkin roll?

The filling is dairy-free and creamy. I beat dairy-free cream cheese with coconut cream, maple syrup, and vanilla until fluffy. It holds its shape for neat slices. A pinch of lemon brightens the finish.

How to make pumpkin roll not sticky?

To avoid a sticky roll, I dust the towel and parchment with coconut sugar. I don’t overmix the batter; bake until the cake springs back. Roll while warm, then cool fully before filling.

What are the ingredients in raised gluten free pumpkin pie?

Raised gluten-free pumpkin pie uses a sturdy crust and filling. In this Gluten Free Dairy Free Pumpkin Roll Recipe world, I start with gluten-free flour, cold dairy-free butter, salt, and ice water; filling: pumpkin, eggs, sugar, spices.

Final Thoughts

This Gluten Free Dairy Free Pumpkin Roll Recipe feels like a warm hug from my kitchen.

I love how it fits busy days, yet still delivers cozy, crowd-pleasing flavor.

The vanilla cream, the pumpkin spice, and that tidy slice on a plate lift moods.

Make-ahead steps save me when deadlines loom and after-school chaos begins.

And if you’re vegan or dairy-free, this recipe still shines.

The aroma wafts through the house like a seasonal forecast turning hopeful.

And when I slice the finished roll, memories swirl with school buses and warm mug coffee.

If you try it, tell me which twist you loved—the zest, nuts, or extra spice.

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