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When Autumn arrives, nothing captures the cozy spirit of fall quite like a perfectly rolled pumpkin cake dusted with powdered sugar. This gluten free pumpkin roll with honey transforms a classic seasonal dessert into something everyone can enjoy, regardless of dietary restrictions.
What makes this honey pumpkin roll recipe special? We use Eastern Shore Honey instead of refined sugar, creating a naturally sweet dessert with complex floral notes that complement the warm pumpkin spices perfectly.
Why This Easy Gluten Free Pumpkin Roll Works Every Time
This recipe eliminates the guesswork from making pumpkin roll. Unlike traditional methods that often result in cracked cakes, our technique ensures a smooth, beautiful roll every single time. The secret lies in proper cooling technique and using the right gluten-free flour blend.
Key Success Factors
- Moisture content: Honey acts as a natural humectant, keeping the cake soft and pliable
- Gluten-free flour blend: We recommend gfJules All Purpose Gluten Free Flour for best results
- Proper rolling technique: Roll while warm to prevent cracking
- Quality ingredients: Using Bee Inspired Honey creates superior flavor and texture
Get the benefits of pumpkin for your skin with the Autumn Harvest Body Care Duo!
Ingredients for Honey Pumpkin Roll
For the Gluten Free Pumpkin Cake
- Gluten free flour
- Baking powder
- Baking soda
- Ground cinnamon
- Ground clove
- Salt
- Eggs
- Eastern Shore Honey
- Vanilla extract
- Pumpkin puree (not pie filling)
- Melted butter
For the Cream Cheese Filling
- Softened cream cheese
- Powdered sugar
- Softened butter
- Vanilla extract
- Ground cinnamon
For Finishing
- Powdered sugar for dusting
- Optional: Cranberry Honey for drizzling
Do you know where pumpkin carving came from?
Equipment Needed
To make this easy gluten free pumpkin roll, you'll need:
- 10x15 inch jelly roll pan (essential for proper thickness)
- Parchment paper
- Cooking spray
- Stand mixer or hand mixer
- Clean kitchen towel
- Wire cooling rack
Step-by-Step Instructions
Step 1: Preparation
Preheat oven to 350°F. Line your jelly roll pan with parchment paper, leaving 1-inch overhang on short sides. Lightly spray with cooking spray.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together gluten-free flour, baking powder, baking soda, cinnamon, clove, and salt. Set aside.
Step 3: Prepare Wet Ingredients
In a separate bowl, beat eggs until light and fluffy (about 2 minutes). Add honey, vanilla, pumpkin puree, and cooled melted butter. Mix until well combined.
Step 4: Combine and Bake
Gently fold wet ingredients into dry ingredients until just combined - don't overmix. Spread evenly in prepared pan.
Bake 13 - 15 minutes until cake springs back when lightly touched and the edges begin to pull away from sides.
Step 5: Critical Rolling Step
While cake bakes, lay a clean kitchen towel flat and dust generously with powdered sugar.
Immediately after removing from oven, flip hot cake onto prepared towel. Carefully peel off parchment paper. Starting from short end, roll cake and towel together. Cool completely on wire rack (about 1 hour).
Step 6: Make Filling
Beat softened cream cheese until light and fluffy. Add powdered sugar, butter, vanilla, and cinnamon. Beat until smooth and creamy.
Step 7: Final Assembly
Carefully unroll cooled cake. Spread cream cheese filling evenly, leaving 1/2-inch border. Re-roll without towel, seam-side down.
Wrap in plastic wrap and refrigerate at least 2 hours before serving.
Step 8: Serve
Dust with powdered sugar and slice with sharp knife. For extra indulgence, drizzle with Cranberry Honey.
Our Pumpkin Muffins are also gluten-free!
Pro Tips for Perfect Results
Preventing Cracks
- Roll while cake is still warm and pliable
- Don't overbake - cake should be springy, not dry
- Use enough powdered sugar on towel to prevent sticking
Flavor Variations
- Try Wildflower Honey for deeper flavor
- Add 1/4 teaspoon nutmeg to spice blend
- Incorporate mini chocolate chips into filling
Make-Ahead Instructions
- Baked cake can be frozen (wrapped in towel) up to 1 month
- Complete roll keeps refrigerated up to 3 days
- Freeze assembled roll up to 2 months
Cranberry Honey would taste delicious in this recipe AND drizzled on top
Serving Suggestions
This honey sweetened pumpkin roll pairs beautifully with:
- Hot Artisanal Tea
- Pumpkin Espresso Martini
- Vanilla ice cream for extra indulgence
- Fresh whipped cream
Why Choose Honey Over Sugar?
Using honey instead of granulated sugar in this pumpkin roll creates several advantages:
- Enhanced moisture retention keeps cake soft longer
- Complex flavor profile with subtle floral notes
- Natural sweetening without refined sugar
- Better texture due to honey's humectant properties
The natural enzymes and compounds in our Eastern Shore Honey contribute to the superior taste and texture that makes this recipe so special.
Serve your pumpkin roll with a delicious Pumpkin Espresso Martini!
Storage and Serving
- Refrigerator Storage: Keep wrapped in plastic wrap for up to 4 days
- Freezing: Wrap tightly in plastic wrap and aluminum foil, freeze up to 3 months
- Serving: Allow 15 minutes at room temperature before slicing for easiest cutting
Bring stylish autumn scents to your home with the Autumn Harvest Luxe Candle
Perfect for Any Celebration
This gluten free pumpkin roll with honey makes an impressive centerpiece for:
- Thanksgiving dessert table
- Halloween parties
- Fall dinner parties
- Holiday gatherings
- Sunday family dinners
The beautiful spiral presentation and rich fall flavors make it a showstopper that accommodates gluten-free dietary needs without compromising taste.
