Gluten-Free Pumpkin Roll with Cream Cheese Filling

Low-Carb Pumpkin Roll
Low-Carb Pumpkin Roll with Cream Cheese Filling. Photo © Laura Dolson
Total Time: 38 min
Prep Time: 20 min
Cook Time: 18 min
Servings: 15

Nutrition Highlights (per serving)

166 calories
14g fat
8g carbs
4g protein
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Nutrition Facts
Servings: 15
Amount per serving  
Calories 166
% Daily Value*
Total Fat 14g 18%
Saturated Fat 4g 20%
Cholesterol 60mg 20%
Sodium 212mg 9%
Total Carbohydrate 8g 3%
Dietary Fiber 2g 7%
Total Sugars 5g  
Includes 3g Added Sugars 6%
Protein 4g  
Vitamin D 0mcg 0%
Calcium 69mg 5%
Iron 29mg 161%
Potassium 86mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Did you know that pumpkin is a superfood? It is chock full of vitamins, antioxidants, potassium, and iron. Combined with a natural sweetener and almond meal instead of flour, this gluten-free pumpkin roll with cream cheese filling is a healthier version of a traditional pumpkin roll. If you're looking to make a dessert that you can enjoy without guilt, this is it. 

This pumpkin roll freezes well too, so you can always have on hand and pull it out for guests or family when they come to visit. It is delicious served with whipped cream and a sprinkle of toasted chopped pecans and will ​satisfy your sweet tooth and fill you up (unlike other healthy desserts), helping to control any lingering sugar cravings.


  • 1 cup almond meal
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons unflavored gelatin powder
  • Sugar substitute equal to 3/4 cup sugar (such as stevia)
  • 1 cup canned pumpkin
  • 4 eggs
  • 1/4 cup vegetable oil
  • 1/2 cup water
  • Powdered sugar for rolling cake (optional)
  • Filling:
  • One 8-ounce package cream cheese softened
  • 1 teaspoon vanilla extract
  • 1/4 cup pure maple syrup


  1. Preheat oven to 375 F. Line a 10x15-inch jelly roll pan (nonstick preferred) with parchment paper. You can use butter under it, at least around the edges, to "glue" it down if you prefer. Then butter the top of the paper as well.

  2. Mix dry ingredients well in an electric mixer bowl. Add wet ingredients (pumpkin, eggs, oil, and water) and beat for 2 to 3 minutes. Pour into prepared pan.

  3. Reduce oven heat to 350 F. Bake for about 15 to 18 minutes, until toothpick comes out clean. You don't want the top to be browned or the cake will be too stiff to roll.

  4. Cool in pan for about 5 minutes. Place a clean tea towel on the counter and sprinkle with powdered sugar—this is optional but will prevent the cake from sticking to the towel. Flip the pan on top of the towel and remove the pan. Carefully peel off the parchment paper. Now, roll the cake in the dish towel, starting with a long side (so the cake will be long and thin). Let cool for 10 to 15 minutes.

  5. Meanwhile, make the filling: mix up the cream cheese, vanilla, and syrup. Adjust to taste—if you want the filling sweeter, you can add a little more syrup. 

  6. Carefully unroll cake, but don't try to get it all the way flat or there is more of a danger of breaking. Spread filling on the cake and slowly roll the cake back up. Cool completely in refrigerator before slicing.​

    If you like this recipe, you might also enjoy pumpkin cheesecake mousse.

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By Team Verywell Fit
At Verywell Fit, we are dedicated to empowering you with the best answers to your most pressing questions, from healthy eating to exercise and everything in between.