Gluten Free Pumpkin Roll Cake and Airy Whipped Filling

Master this Gluten Free Pumpkin Roll Cake and Airy Whipped Filling. Simple recipe with troubleshooting tips for beginners!

Last October, I watched my first pumpkin roll crack down the middle like the Grand Canyon, and I almost cried into my coffee. But here’s the thing—making a gluten free Pumpkin Roll isn’t actually the intimidating baking project it seems to be.

This Gluten Free Pumpkin Roll has become my go-to for Thanksgiving and cozy weekend baking sessions. The tender pumpkin cake stays soft and flexible, while the whipped cream cheese filling adds just the right amount of sweet tanginess.

According to the Celiac Disease Foundation, creating gluten-free versions of classic recipes helps newly diagnosed individuals maintain their favorite traditions. That’s exactly what we’re doing here—keeping the fall magic alive, just without the gluten.

Gluten Free Pumpkin Roll Ingredients

For the Pumpkin Cake:

• 3/4 cup gluten-free all-purpose flour blend (105g)
• 1/2 teaspoon xanthan gum (omit if your flour blend already contains it)
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice (optional but recommended)
• 1/4 teaspoon salt
• 1/2 cup white sugar (100g)
• 1/4 cup light brown sugar (55g)
• 3 eggs, room temperature
• 1 teaspoon vanilla extract
• 2/3 cup pumpkin puree (150g)

For the Airy Whipped Filling:

• 3/4 cup cold cream cheese, preferably block style (170g | 6oz)
• 1/2 cup white sugar (100g)
• 1 teaspoon vanilla extract
• 3/4 cup cold heavy cream (170ml)

Instructions

Heat Oven: Preheat your oven to 375°F (190°C). Get this going first so everything’s ready when you need it.

Prepare Pan: Lightly grease a 10 x 15-inch (25x38cm) rimmed baking sheet, then line it with parchment paper. Grease the parchment too—this double-greasing trick prevents sticking and makes your life so much easier.

Wet Ingredients: In a large bowl, whisk together the eggs and both sugars until you see slight froth forming on top. Add the vanilla extract and pumpkin puree. Mix until everything’s nicely combined and smooth.

Dry Ingredients: In a separate medium bowl, whisk and sift together the gluten-free flour, xanthan gum, baking soda, pumpkin spice, cinnamon, and salt. Sifting really matters here—it prevents lumps in your gluten free Pumpkin Roll Cake and Airy Whipped Filling.

Create Batter: Pour the dry mixture into the wet ingredients. Mix gently until no flour streaks remain, but don’t overmix. The batter should be smooth and slightly thick.

Fill Baking Sheet: Pour the batter onto your prepared pan and smooth it into an even layer with a spatula. Give the pan a gentle shake to help spread everything uniformly.

Bake: Place in the middle rack of your preheated oven and bake for 13-15 minutes. The cake is ready when it springs back lightly when you poke the center. Don’t overbake—we need flexibility for rolling.

Prep Towel While Cake Bakes: Lay a clean kitchen towel flat on your counter. Sprinkle it generously with about 1/2 cup powdered sugar. This sugar coating prevents sticking during the rolling process.

Flip: The moment your cake exits the oven, immediately flip it out onto the prepared sugared towel so the top faces down. Carefully peel away the parchment paper.

Roll: Starting from the narrow end, gently roll the warm cake up with the towel into a snug log. Speed matters here—warm cake rolls beautifully, cooled cake cracks. Work quickly but confidently.

Cool: Let your rolled cake cool completely inside the towel for 2-3 hours at room temperature. I like setting mine on a cooling rack for better air circulation underneath.

Make Frosting: Add the cold cream cheese and sugar to your stand mixer bowl (or large mixing bowl if using a hand mixer). Beat on high for 1-2 minutes until thick and creamy. Add the vanilla and beat briefly. Pour in the heavy cream and beat another 1-2 minutes until you achieve thick, spreadable peaks.

Frost: Gently unroll your cooled cake onto a flat surface. Spread the whipped filling evenly across the top, leaving a 1/2-inch border around all edges. Starting from the same narrow end, carefully roll the cake back into its log shape—this time without the towel.

Chill & Enjoy: Wrap your gluten free Pumpkin Roll Cake and Airy Whipped Filling in plastic wrap and refrigerate for at least one hour. This chilling time lets the filling firm up. Slice with a sharp knife, serve, and watch everyone’s faces light up.

Substitutions & Swaps

Making this Gluten Free Dairy Free Pumpkin Roll is totally doable with a few simple swaps. Replace the cream cheese with dairy-free cream cheese (Kite Hill works beautifully), and use coconut cream instead of heavy whipping cream. Just make sure both are well-chilled before whipping.

If you don’t have pumpkin pie spice, create your own blend with 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg, and a pinch of cloves. It tastes just as magical.

For the flour blend, I recommend Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure. Both contain xanthan gum already, so skip the additional xanthan if you’re using these. Other blends like Cup4Cup work too, though you may need to add the xanthan.

Can’t find pumpkin puree? Sweet potato puree works surprisingly well in this Gluten Free Pumpkin Roll Loopy Whisk style recipe. The flavor shifts slightly toward earthy-sweet, but it’s still delicious.

Gluten Free Pumpkin Roll Troubleshooting Tips

Cracking cake? This happens when the cake overbakes or cools too much before rolling. Remove your cake right at the 13-minute mark if it springs back, and roll it immediately. Warm cake is flexible cake.

Filling too runny? Your cream cheese or heavy cream probably wasn’t cold enough. Pop everything back in the fridge for 20 minutes, then whip again. Cold ingredients whip up thick and stable.

Cake sticking to towel? You need more powdered sugar on that towel, friend. Be generous—a good dusting prevents all sorts of heartache when you’re ready to unroll and frost.

Dense or gummy texture? Check your flour blend’s expiration date, and make sure you’re measuring by weight if possible. Gluten-free flours can compact, so 105g is more accurate than cup measurements.

Storage & Meal Prep

Store your finished Gluten Free Pumpkin Roll wrapped tightly in plastic wrap or in an airtight container in the refrigerator. It stays fresh and delicious for up to three days, though in my house, it rarely makes it past day two.

You can prep the cake portion a day ahead. Once cooled and rolled in the towel, wrap everything in plastic wrap and leave at room temperature overnight. The next day, unroll, frost, and chill as directed.

Serving Suggestions & Pairings

Slice your gluten free Pumpkin Roll Cake and Airy Whipped Filling into beautiful spirals about 1-inch thick. Each piece reveals those gorgeous swirls that make everyone think you’re a baking genius.

Dust slices with extra powdered sugar and add a dollop of whipped cream for an elegant presentation. A sprinkle of cinnamon or a few candied pecans on top adds nice textural contrast.

Pair this dessert with hot coffee, spiced chai, or even a scoop of vanilla ice cream. The pumpkin spice flavors complement warm beverages perfectly on chilly fall evenings.

Serve alongside other autumn favorites like gluten-free green bean casserole for a complete holiday spread. This pumpkin roll also makes a stunning centerpiece for Thanksgiving dessert tables.

For a fun twist, cut thicker slices and serve them slightly warmed with salted caramel sauce drizzled on top. Trust me on this one.

Kid-Friendly & Dietary Variations

Kids absolutely love helping with this recipe, especially the rolling part. Let little hands sprinkle the powdered sugar on the towel and watch their excitement when the cake transforms into a log.

Make this Gluten Free Dairy Free Pumpkin Roll by using the substitutions mentioned earlier. The dairy-free version tastes remarkably similar—your guests probably won’t even notice the difference.

Add mini chocolate chips to the filling for chocolate-loving kids. About 1/3 cup folded into the whipped cream cheese creates pockets of chocolatey goodness throughout.

For a nut-free version suitable for school events, simply skip any garnishes with nuts. The cake itself is naturally nut-free, making it perfect for sharing at classroom celebrations.

Flavor Variations to Try

While the classic Gluten Free Pumpkin Roll is perfection itself, experimenting with flavors keeps things interesting. Swap the pumpkin pie spice for chai spice blend (add cardamom, ginger, and a touch of black pepper) for an Indian-inspired twist.

Create a maple version by replacing half the white sugar with maple sugar and adding 1 teaspoon maple extract to the filling. The maple-pumpkin combination tastes like October in dessert form.

For a chocolate pumpkin roll, add 2 tablespoons cocoa powder to the dry ingredients and reduce the flour slightly. The chocolate-pumpkin pairing is unexpectedly sophisticated.

Try a cream cheese frosting studded with crystallized ginger for adults who love bold flavors. Just fold in 2 tablespoons of finely chopped ginger before spreading.

During the holidays, add a splash of bourbon or rum extract to the filling for a festive grown-up version. It pairs beautifully with the warm spices.

Why This Recipe Works

The magic of this Gluten Free Pumpkin Roll Loopy Whisk approach lies in the careful balance of moisture and structure. Pumpkin puree keeps the cake tender and flexible, while xanthan gum provides just enough structure to prevent crumbling.

Research from the Gluten Intolerance Group shows that successful gluten-free baking relies on proper hydration and binding agents. This recipe achieves both through pumpkin’s natural moisture and the right amount of xanthan gum.

Rolling the cake while warm is crucial. Heat keeps the gluten-free flour blend pliable, creating muscle memory in the cake structure. When you unroll and re-roll it later, the cake remembers its shape and cooperates beautifully.

The whipped cream cheese filling stays light and airy because we’re not overbeating it. Stop mixing as soon as you see soft peaks forming—this prevents the filling from becoming grainy or separating.

Gluten Free Pumpkin Roll Cake and Airy Whipped Filling FAQs

Final Thoughts

This gluten free Pumpkin Roll Cake and Airy Whipped Filling has earned its place as a beloved fall tradition in my kitchen. It proves that gluten-free baking doesn’t mean sacrificing texture, flavor, or those special wow-factor desserts that make holidays memorable.

The first time you nail this recipe and slice into those perfect swirls, you’ll feel incredibly accomplished. And every time after that, you’ll get faster and more confident. That’s the beautiful thing about baking—it rewards practice with perfection.

Head over to GrainlessLife.com for more recipes that make gluten-free living feel easy and delicious. We’re building a community where no one feels left out of the good stuff, one recipe at a time.

Now grab that pumpkin puree and let’s roll!