Pumpkin Cheese Roll

Pumpkin Cheese Roll

Light pumpkin cake filled with sweet cream.

Pumpkin Cheese Roll

Pumpkin Cheese Roll

Pumpkin Cheese Roll

Angie Halten
Light pumpkin cake filled with sweet cream.
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Servings 12



  • 3 eggs
  • 1 cup sugar
  • 2/3 cup pumpkin purée
  • 1 tsp lemon juice
  • 3/4 cup GF flour mix
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp ginger
  • 1/2 tsp salt
  • 1/2 tsp xanthan gum


  • 8 oz GF cream cheese
  • 1 cup icing sugar
  • 4 Tbsp butter or margarine
  • 1 tsp vanilla


  • Beat eggs for 5 minutes until light in color and thick. Gradually add sugar. Stir in pumpkin and lemon juice. Mix dry ingredients together and fold into pumpkin.
  • Pour into well greased and floured pan rimmed baking sheet. Bake at 375°F for 15 minutes.
  • Remove from oven and turn onto clean kitchen towel that is sprinkled with powdered sugar. Roll cake up (with towel) in jelly roll fashion and let cool.
  • For filling, beat together all ingredients until smooth.
  • To assemble, unroll cake and spread with filling. Roll back up and chill for at least 1 hr. Slice to serve.
Tried this recipe?Let us know how it was!
See also
Double Chocolate Zucchini Cake


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One Comment

  1. This sounds wonderful! I made the regular Libby pumpkin roll recipe using a gluten free flour blend. I didn’t use X gum. It always makes my baked goods rubbery, even when I use the recommended amount.

    The Libby roll was delicious, as I’m sure yours is. No one could tell the difference…it was a little lighter and fluffier, which we liked. The spices were a little different, spiced like their pumpkin pie recipe with cloves, ginger and cinnamon. You can find it online at Libby pumpkin, or I can supply the recipe if you can’t find it online.

    This is my first comment and I love this site!

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