Pumpkin Roll Cake with Airy Whipped Filling

This GF Pumpkin Roll Cake with Airy Whipped Filling features moist spiced cake and cloud-like cream cheese filling. Perfect gluten-free fall dessert that’s easier than you think!

You know what? I used to think pumpkin roll cakes were reserved for Pinterest wizards and professional bakers. Then one rainy November afternoon, I decided to stop scrolling and actually try making this gluten-free pumpkin roll recipe myself.

Turns out, this showstopper dessert is way more forgiving than it looks. The key is rolling the cake while it’s still warm (trust me on this one), and the airy whipped filling is so simple you’ll wonder why you ever bought store-bought frosting.

This GF pumpkin roll cake has become my go-to for Thanksgiving gatherings and cozy fall weekends. It’s naturally lighter than traditional versions, and nobody—and I mean nobody—can tell it’s gluten-free.

Pumpkin Roll Cake with Airy Whipped Filling Ingredients

Cake	Amount
Gluten-free all-purpose flour blend	3/4 cup (105g)
Xanthan gum	1/2 teaspoon (omit if blend includes it)
Baking soda	1 teaspoon
Cinnamon	1 teaspoon
Pumpkin pie spice	1 teaspoon (optional)
Salt	1/4 teaspoon
White sugar	1/2 cup (100g)
Light brown sugar	1/4 cup (55g)
Eggs, room temperature	3
Vanilla extract	1 teaspoon
Pumpkin puree	2/3 cup (150g)

Frosting	Amount
Cold cream cheese (block style preferred)	3/4 cup (170g / 6oz)
White sugar	1/2 cup (100g)
Vanilla extract	1 teaspoon
Cold heavy cream (whipping cream)	3/4 cup (170ml)

Instructions

Heat Oven: Preheat your oven to 375°F (190°C). While it warms up, you can gather your ingredients and get everything ready for smooth sailing.

Prepare Pan: Lightly grease a 10 x 15-inch (25x38cm) rimmed baking sheet, then line it with parchment paper. Give the parchment a light greasing too—this double-layer protection prevents any sticking drama later.

Wet Ingredients: In a large bowl, whisk together the eggs and both sugars until the mixture looks slightly frothy and pale. Add the vanilla extract and pumpkin puree, then mix until everything’s beautifully combined and smooth.

Dry Ingredients: In a medium bowl, whisk and sift together the gluten-free flour, xanthan gum, baking soda, pumpkin pie spice, cinnamon, and salt. Sifting really helps prevent those pesky lumps that can show up in gluten-free baking.

Make Batter: Add your dry ingredients to the wet ingredients gradually. Mix gently until no lumps remain and the batter looks silky—it should smell absolutely heavenly with all those warm spices.

Fill Baking Sheet: Pour the batter onto your prepared pan and use a spatula to smooth it into an even layer. Give the pan a gentle shake to help spread and level the batter across the entire surface.

Bake: Place the pan 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 gently poke the center—it should feel soft but not wet.

Prep Towel While Cake Bakes: Here’s the secret trick! Lay a clean kitchen towel flat on your counter and sprinkle it generously with about 1/2 cup of powdered sugar. This prevents sticking and adds a sweet dusting.

Flip: Right after removing the cake from the oven (seriously, don’t wait!), confidently flip it out onto your prepared towel so the top of the cake lands face-down in that powdered sugar. Carefully peel off the parchment paper.

Roll: Starting with the narrow end closest to you, gently roll the warm cake up with the towel into a tight log shape. Work quickly while the cake is still warm and pliable—this is when the magic happens and prevents cracking.

Cool: Let your rolled cake cool completely inside the towel for a few hours at room temperature. I like placing mine on a cooling rack so air circulates underneath—patience here pays off with a perfectly shaped roll.

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 the mixture looks thick, fluffy, and incredibly creamy. Add the vanilla extract and beat briefly until combined, then pour in the cold heavy cream and beat another 1-2 minutes until thick, smooth, and as light as a cloud.

Frost: Gently unroll your cooled cake onto a flat surface—it’ll want to stay curved, and that’s perfect. Spread the airy frosting over the top in an even layer, leaving about a 1/2-inch border unfrosted around all the edges (this prevents overflow when you roll). Starting with the same narrow end you rolled before, gently roll the cake back up into that gorgeous log shape.

Chill & Enjoy: Wrap your pumpkin roll snugly in plastic wrap and pop it in the fridge for at least an hour so the filling firms up nicely. When you’re ready to serve, use a sharp knife (wipe it clean between cuts for the prettiest slices) and cut into thick slices that show off that beautiful swirl.

Substitutions

Flour Blend: Most quality gluten-free all-purpose blends work beautifully for this gluten-free pumpkin roll recipe, but make sure yours is designed for 1:1 substitution. Bob’s Red Mill and King Arthur Measure for Measure are reliable favorites that consistently deliver tender results.

Dairy-Free Option: For a gluten free dairy free pumpkin roll, swap the cream cheese for dairy-free cream cheese (Kite Hill or Miyoko’s work great) and use coconut cream in place of heavy cream. You’ll get that same luscious texture with a slightly coconutty undertone.

Sugar Alternatives: You can replace the white sugar with coconut sugar for a deeper caramel flavor, though your cake will be a shade darker. For the frosting, powdered monk fruit sweetener works if you’re watching sugar intake.

Paleo Version: For a pumpkin roll recipe paleo style, use almond flour combined with tapioca starch (3/4 cup almond flour + 1/4 cup tapioca starch), and replace sugars with coconut sugar or date sugar. Check out authoritative paleo baking resources for more guidance on adapting recipes.

Troubleshooting

Cake Cracking When Rolling: This usually happens if the cake cooled too much before rolling. The trick is rolling it immediately while it’s still warm from the oven—that steam keeps it pliable. If cracks do appear, don’t worry—the powdered sugar dusting hides minor imperfections beautifully.

Frosting Too Runny: Make sure your cream cheese and heavy cream are properly cold before whipping. If it’s still too soft, pop the frosting in the fridge for 15 minutes, then give it another quick whip. The cold temperature helps it firm up and hold its shape.

Cake Sticking to Pan: This is why we double-grease! Make sure both the pan AND the parchment paper get a light coating of cooking spray or butter. Also, flipping the cake out immediately after baking (while it’s still releasing steam) helps prevent sticking.

Dense or Gummy Texture: Overbaking is often the culprit with this gluten-free pumpkin roll recipe. Watch it carefully after the 13-minute mark—it should look just set and spring back lightly when touched. According to trusted gluten-free baking science experts, gluten-free cakes can go from perfect to overdone quickly.

Storage & Meal Prep

Keep your finished pumpkin roll covered in the refrigerator for up to three days. The texture actually improves slightly on day two as the flavors meld together beautifully. For the freshest taste, let slices sit at room temperature for about 10 minutes before serving.

You can freeze the unfrosted rolled cake (wrapped tightly in plastic wrap, then foil) for up to two months. Thaw it in the fridge overnight, then unroll, frost, and re-roll when you’re ready to serve—it’ll taste freshly made.

Serving Suggestions

Well… this GF pumpkin roll cake is stunning enough to serve as-is, but a dollop of freshly whipped cream or a drizzle of caramel sauce takes it over the top. The cream cheese filling pairs perfectly with hot coffee or spiced chai tea on crisp autumn mornings.

For an elegant presentation at holiday gatherings, dust each slice with extra cinnamon or place a few candied pecans alongside. You could also serve it with decadent gluten-free brownies for a dessert spread that pleases every palate.

Pumpkin Roll Cake Variations

Chocolate Swirl Version: Add 2 tablespoons of cocoa powder to half the frosting and swirl it into the white filling before spreading. You’ll get gorgeous marbled slices that look bakery-professional but require zero extra skill.

Maple Pecan Twist: Replace half the white sugar in the frosting with pure maple syrup and fold in 1/2 cup of finely chopped toasted pecans. This variation has serious autumn vibes and pairs wonderfully with soft gluten-free Hawaiian rolls at Thanksgiving dinner.

Kid-Friendly Mini Rolls: Use a smaller 9×13-inch pan and cut the finished roll into 2-inch sections after chilling. Kids love these individual portions, and they’re perfect for lunchboxes or after-school treats.

Spiced Cream Cheese Option: Add 1/4 teaspoon of cinnamon and a pinch of nutmeg directly to your frosting for extra warmth and depth. Man, oh man, does this smell incredible when you unroll that cake!

GF Pumpkin Roll Cake with Airy Whipped Filling FAQs

This GF pumpkin roll cake proves that gluten-free baking can be every bit as impressive and delicious as traditional recipes. With its moist spiced cake and cloud-like cream cheese filling, it’s become a fall tradition in my kitchen—and I hope it becomes one in yours too!