Happy Thanksgiving! Have some Primal Pumpkin Roll!

Happy Holidays, folks! I did a thing the other day, and I wanted to share my success with you all! I was looking for something different this year to provide as a paleo-friendly alternative to the traditional Thanksgiving pies, and stumbled across this Gluten Free Pumpkin Roll recipe on Pinterest.

My husband has always had a soft spot in his heart for pumpkin rolls that feature cream cheese icing, and though there were several full paleo options that featured shortening-based icings for the filling, I just wanted to stay as close to the rules as I could without going too far off the rails. The result was fantastic – a Primal Pumpkin Roll fit for a special occasion, made with lactose free cream cheese to reduce the reaction to the dairy. it was so good, my son assumed it was bought from a store instead of homemade. I’ll call that a win!

Paleo/Primal Pumpkin Roll

Recipe by paleosherryCourse: DessertDifficulty: Medium


Prep time


Cooking time



This is a paleo/primal adaptation of the Gluten Free Pumpkin Roll recipe at Ask Chef Dennis. Even though cream cheese isn’t ok on a paleo diet, I will sometimes use lactose free cream cheese to keep the flavor and minimize the subsequent discomfort.


  • Pumpkin Roll
  • 3/4 cup Bob’s Red Mill Paleo flour

  • 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp ground cinnamon

  • 1/2 tsp ground cloves

  • 1/4 tsp salt

  • 3 large eggs

  • 2 tbsp maple syrup

  • 4 tbsp coconut sugar

  • 2/3 c pure canned pumpkin

  • Cream Cheese Frosting
  • 2 8-oz tubs of lactose free cream cheese (Green Valley Creamery)

  • 4 tbsp coconut sugar

  • 4 tbsp mable syrup

  • 6 tbsp butter, softened

  • 1 tsp vanilla extract

  • 1 tsp ground orange peel


  • Preheat oven to 375 degrees
  • Line 15×10 jelly roll pan or cookie sheet with parchment paper and spray with coconut oil OR line with a silicone baking mat (that’s what I did and had no issues)
  • Mix flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl. Beat eggs and sugar in large mixer bowl until thick.
  • Beat in pumpkin.
  • Stir in flour mixture.
  • Spread evenly into prepared pan and/or use the spatula to shape the batter into a rectangle
  • Bake for 13 to 15 minutes or until the top of the cake springs back when touched. Immediately loosen and turn cake onto prepared towel, and carefully peel off paper or silicone mat
  • Roll up cake and towel together, starting with narrow end. Be sure to do this while the cake is still quite warm to “train” the cake to roll without cracking.
  • Cool on a wire rack.
  • Make cream cheese frosting by whipping together butter and cream cheese and then mixing in the rest of the frosting ingredients.
  • Carefully unroll cake; remove towel and spread cream cheese mixture over cake.
  • Re-roll cake, then wrap in plastic wrap and refrigerate at least one hour before serving.

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