Healthy Gluten-Free Pumpkin Roll with Almond Flour
Nicole Bonilla creates gluten-free, higher-protein recipes with healthier swaps that are gentle on digestion and easy for busy families. Every recipe is tested in her own home kitchen.
This gluten-free pumpkin roll has a moist almond and oat flour cake filled with a creamy cottage cheese swirl. Lightly sweetened, gut-friendly, and made with clean ingredients for a healthier twist on the classic dessert everyone will enjoy.
This gluten-free pumpkin roll is made with clean, simple ingredients and packed with fall flavor, perfect for healthier baking at home. The cake is soft and moist thanks to a blend of oat flour, almond flour, and just a bit of tapioca flour to help it hold together. It’s spiced just right with cinnamon and pumpkin pie spice, and lightly sweetened with cane sugar so it’s not overpoweringly sweet.
What makes this special is the creamy filling made with blended cottage cheese. It’s tangy, smooth, and totally undetectable—even if you’re not usually a cottage cheese fan. You can also swap it with cream cheese if that’s more your thing. Either way, it’s the perfect match for the pumpkin spice flavor.
I grew up loving the traditional version of pumpkin roll and was determined to create a healthier take that still felt like the real thing. My husband, who usually skips dessert, can’t resist sneaking forkfuls straight from the fridge. This version is easier on digestion, free from gums and weird fillers, and still festive enough to bring to a holiday table.
Why You’ll Love This Gluten-Free Pumpkin Roll Recipe
- Soft and moist texture: Almond and oat flour create the perfect balance—moist but sturdy enough to roll.
- Gentle on digestion: No gums, no fillers. Just real, easy-to-digest ingredients.
- Protein-packed filling: Cottage cheese gives the filling a nutritious twist without compromising that classic tangy flavor.
- Great for gatherings: Beautiful swirl, nostalgic flavor, and secretly healthier.
Ingredients & Substitutions
Here is everything you need to make this gluten-free pumpkin roll:
| Additional Flour Options* |
|---|
| 3/4 cup (90g) Oat Flour + 1/4 cup (30g) Tapioca Flour |
| 1-1/4 cups Almond Flour (140g) + 1/4 cup (30g) Tapioca Flour |
| 1 cup Gluten-Free Flour Blend (160g) |
- Almond Flour: Adds moisture and a light nuttiness.
- Oat Flour: Gives a soft, cakey texture. Use certified gluten-free oats if needed, or swap with sorghum flour.
- Tapioca Flour: Helps with structure and stretch. Arrowroot or cornstarch work too.
- Cinnamon & Pumpkin Pie Spice: The fall spice blend gives warmth and that classic pumpkin roll flavor. Mix your own if needed.
- Baking Powder & Baking Soda: Help the sponge rise and stay light.
- Salt: Enhances all the flavors.
- Eggs: Help bind the batter and add fluffiness. I haven’t tested egg replacers yet, but flax eggs may work.
- Cane Sugar: You can use any granulated sugar you like, including coconut sugar or maple sugar.
- Pumpkin Puree: Use canned or homemade. Just make sure it’s not pumpkin pie filling.
- Vanilla Extract: Rounds out the flavor. You can also replace 1 teaspoon of vanilla extract with 1/4 teaspoon of almond extract.
- Cottage Cheese (Filling): Use thick curds. If it’s watery, strain through a cheesecloth first. You can swap with cream cheese or a dairy-free cream cheese.
- Butter: Adds creaminess to the filling. Use plant-based butter for a dairy-free option.
- Lemon Juice: Brightens up the filling and makes the cottage cheese taste more like cream cheese.
- Powdered Cane Sugar: Sweetens the filling and helps it hold. Swap with a powdered monk fruit blend for a lower-sugar option.
Easily Adapt This Recipe for Any Diet
- Gluten-Free: Already gluten-free using oat, almond, and tapioca flours.
- Dairy-Free: Swap cottage cheese for a plant-based cream cheese and use vegan butter.
- Vegan: Try flax eggs in place of the eggs and a dairy-free filling as above.
💡 Pro Tip: If you try a substitution, let us know how it worked in the comments!
How to Make My Gluten-Free Pumpkin Roll Recipe
Here are easy, detailed, step-by-step instructions that are also repeated in the recipe card at the bottom of this blog post.
Step 1: Mix the Cake Batter
Add 2/3 cup almond flour, 1/3 cup oat flour, 1/4 cup tapioca flour, 1 teaspoon cinnamon, 1 teaspoon pumpkin pie spice, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt to a large bowl. Whisk until blended.
In a separate bowl or blender, add 3 eggs and 1/2 cup cane sugar. Blend or mix for about 1 minute until frothy. Add 3/4 cup pumpkin puree and 2 teaspoons vanilla extract, and mix again just until smooth.
Add the wet mixture to the dry mixture, whisking just until blended.
Step 2: Bake the Roll Cake
Line a 10×15” jelly roll pan with parchment paper, folding and scoring it to fit cleanly. Spray with nonstick spray. Pour the batter into the pan, spread it evenly, and tap the pan to release air bubbles.
Bake at 350°F for 12 minutes.
Step 3: Roll the Cake
Spread a clean, thin kitchen towel on your counter and sprinkle with 1/4 cup powdered sugar. As soon as the cake comes out of the oven, flip it onto the towel. Carefully peel off the parchment, then roll the cake from one short end using the towel. Let it cool on the counter for a few minutes, then transfer to the fridge to cool completely.
Step 4: Make the Filling
In a blender, combine 1 cup thick cottage cheese curds, 2 tablespoons room temperature butter, 1 teaspoon vanilla extract, 2 teaspoons lemon juice, and 2 pinches of salt. Blend until completely smooth. Sift in 2/3 cup powdered cane sugar and mix until creamy.
Optional: Melt 1/4 cup white chocolate chips and stir into the filling to help it firm up and sweeten naturally. Chill the filling in the freezer for 20 minutes if too soft.
Step 5: Fill and Re-roll
Unroll the cooled cake and evenly spread the cottage cheese filling all the way to the edges. Roll the cake back up (without the towel this time) and wrap tightly in plastic wrap. Chill in the fridge for several hours or overnight.
Slice and serve!
Expert Recipe Tips
- Strain your cottage cheese: If it’s watery, straining first helps get a thicker, smoother filling.
- Roll the cake warm: Don’t wait! Rolling while warm prevents cracking.
- Let it cool completely before filling: Warm cake + filling = melted mess.
- Chill before slicing: A cold roll slices clean and holds its swirl.
Delicious Serving Suggestions
- Holiday dessert table: It looks gorgeous on a platter and pairs well with hot cider.
- Make-ahead treat: Prep the day before a gathering and slice right before serving.
- Cozy night-in snack: Sneak a slice from the fridge.
Frequently Asked Questions
Do you love pumpkin desserts? Check out more of my easy and nutritious sweet pumpkin recipes:
- Healthy Pumpkin Muffin Recipe with Oat Streusel
- Gluten-Free Pumpkin Cottage Cheese Scones
- Easy Gluten-Free Maple Pumpkin Pie with Almond Flour
- Healthier Gluten Free Olive Garden Pumpkin Cheesecake
- Fluffy Pumpkin Protein Pancakes Recipe with Cottage Cheese
- BEST Pumpkin Cheesecake Cottage Cheese Ice Cream
Healthy Gluten-Free Pumpkin Roll with Almond Flour
Ingredients
- 2/3 cup almond flour (74g)
- 1/3 cup oat flour (40g)
- 1/4 cup tapioca flour (30g)
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 eggs
- 1/2 cup cane sugar
- 3/4 cup pumpkin puree
- 2 teaspoons vanilla extract
Cottage Cheese Filling:
- 1 cup cottage cheese
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 2 teaspoons lemon juice
- 2 pinches salt
- 2/3 cup powdered cane sugar
Instructions
- Add 2/3 cup almond flour, 1/3 cup oat flour, 1/4 cup tapioca flour, 1 teaspoon cinnamon, 1 teaspoon pumpkin pie spice, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt to a large bowl. Whisk until blended.
- In a separate bowl or blender, add 3 eggs and 1/2 cup cane sugar. Blend or mix for about 1 minute until frothy. Add 3/4 cup pumpkin puree and 2 teaspoons vanilla extract, and mix again just until smooth.Add the wet mixture to the dry mixture, whisking just until blended.
- Line a 10×15” jelly roll pan with parchment paper, folding and scoring it to fit cleanly. Spray with nonstick spray. Pour the batter into the pan, spread it evenly, and tap the pan to release air bubbles.Bake at 350°F for 12 minutes.
- Spread a clean, thin kitchen towel on your counter and sprinkle with 1/4 cup powdered sugar. As soon as the cake comes out of the oven, flip it onto the towel. Carefully peel off the parchment, then roll the cake from one short end using the towel. Let it cool on the counter for a few minutes, then transfer to the fridge to cool completely.
- In a blender, combine 1 cup thick cottage cheese curds, 2 tablespoons room temperature butter, 1 teaspoon vanilla extract, 2 teaspoons lemon juice, and 2 pinches of salt. Blend until completely smooth. Sift in 2/3 cup powdered cane sugar and mix until creamy.Optional: Melt 1/4 cup white chocolate chips and stir into the filling to help it firm up and sweeten naturally. Chill the filling in the freezer for 20 minutes if too soft.
- Unroll the cooled cake and evenly spread the cottage cheese filling all the way to the edges. Roll the cake back up (without the towel this time) and wrap tightly in plastic wrap. Chill in the fridge for several hours or overnight.Slice and serve!
Video
Notes
Nutrition
Important Disclaimer
This recipe is created by a home cook and not a medical professional. Our ingredient philosophy is reviewed by RDNs, but this specific post is not personalized medical advice. Please consult your healthcare provider for dietary concerns.
This is a wonderful recipe and exactly what I was looking for! I made this for Thanksgiving. I doubled the recipe and baked it on my half sheet pan and it worked out perfectly. I did use cream cheese instead of the cottage cheese. Thank you Nicole!
Hi Stephanie, thank you so much for leaving this review!! That was smart to double the recipe. I love it with cream cheese, too 🙂
Wow this was such a hit at Thanksgiving
Soooo yummy 😋
Thank you for the easy to follow instructions made it so easy to make and I love the clean ingredients!!!
Hi Nikki, this makes me so happy to read!! I’m glad the instructions were easy and that everyone enjoyed the ingredients 🙂
I hope you enjoy my healthier twist on pumpkin roll with a cottage cheese filling instead of cream cheese. But you can also use cream cheese if you like 🙂 Let me know how it turns out!