‍‍I'll be honest- I set out to make a gluten free pumpkin roll. But, you know, life happens...Either the consistency was a bit off OR I waited too long to roll. Cracks ensued. But, the cake was so moist and delicious!

Pumpkin rolls are such a fall favorite and must-have for any sweets fan. This soft, spice cake with a sweetened cream cheese filling always hits the spot. There have been a few changes or updates over the years, but it's such a simple classic. It's hard to mess with perfection.

So, I did make the cake gluten free and added some whipped topping to the filling. Oh, and I didn't bother with any of that rolling business...

All of that pumpkin roll flavor with less time, energy, and mess! Sign me up.

Plus, this sheet cake can serve a lot more people!

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Gluten Free Unrolled Pumpkin Roll Ingredients

• Butter
• Brown Sugar
• Maple Syrup
• Vanilla
• Pumpkin: Look for canned pumpkin puree, not pumpkin pie filling.
• Milk or Cream
• Greek yogurt
• Eggs
• Pumpkin Pie Spice
• Baking Soda
• Gluten Free Flour Blend

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Why does my pumpkin roll crack?

With my unrolled version, no need to worry! But, if you really want to try a rolled version...

• Be sure to roll the cake as soon as it comes out of the oven. A hot cake is more pliable and less likely to crack.
• Bake with parchment paper under the cake. This will make it very easy to remove the cake and roll.
• Allow the cake to cool completely before unrolling.

Do you put pumpkin rolls in the fridge?

Yes, store in the refrigerator.