Delicious GF Pumpkin Roll Cake and Airy Whipped Filling: 5-Star Moist Delight

GF Pumpkin Roll Cake and Airy Whipped Filling tells a story of cozy autumn moments in my kitchen. As a busy mom who juggles work, kids’ schedules, and home life, I needed a gluten-free dessert that doesn’t skimp on texture or flavor. This GF Pumpkin Roll Cake and Airy Whipped Filling delivers: a moist, pumpkin-spiced roll wrapped around a cloud-soft whipped cream cheese filling, perfect for fall gatherings, date-night dinners, or a quick show-stopper for clients. It rolls out with confidence, thanks to Xanthan gum in the gluten-free flour and careful rolling while warm. Dive in to master this crowd-pleasing treat that feels both special and doable, every time.

What Make This Recipe It Special

GF Pumpkin Roll Cake and Airy Whipped Filling feels like a warm fall hug in my kitchen. I reach for it on busy mornings. The calendar buzzes, and I need dessert confidence fast. This gluten-free roll has a soft crumb, a cozy pumpkin spice aroma, and a cloud-light whipped filling that makes guests smile before they bite. The secret is a flour blend with xanthan gum and rolling the cake while it’s warm. With careful timing, GF Pumpkin Roll Cake and Airy Whipped Filling shines every time.

Why GF Pumpkin Roll Cake and Airy Whipped Filling fits busy mornings

On busy mornings, I bake the cake the night before and wrap it snug in the fridge. When ready, I roll the warm sheet in a towel dusted with powdered sugar, then chill briefly. The whipped filling comes together quickly while coffee brews. Cream cheese and vanilla meet the whipped cream, turning into a dream-like spread. The finished roll slices neatly, delivering comfort with little fuss for a busy day.

The GF Pumpkin Roll Cake and Airy Whipped Filling texture and flavor profile

Texture and flavor are what sold me from the first bite. The cake stays moist and tender, with pumpkin-spice warmth and a light crumb. The filling is airy and cool, with cream cheese tang balancing sweetness. Subtle cinnamon, ginger, and nutmeg perfume the air as you slice. It’s a soothing contrast. A soft roll encases a bright, cloud-like center. Festive, yet totally doable.

Why You’ll Love This Recipe

I love how this GF Pumpkin Roll Cake and Airy Whipped Filling tastes like fall. It’s a dream for busy days, delivering dessert confidence with minimal fuss. The gluten-free flour blend keeps the crumb soft, not dry. And the airy cream filling feels indulgent without weighing you down. Make-ahead friendly, it travels well to potlucks, dinners, and client tastings. Plus, the rolls slice neatly for sharing without a crumb storm.

Convenience and comfort all in one slice

This slice brings comfort fast, with a cake that bakes quickly and a filling that whips. You can assemble it ahead, chill the roll, then slice for instant wow. No drama, no last-minute fuss—just reliable flavor when you need it.

Ingredients

Here are the exact ingredients for GF Pumpkin Roll Cake and Airy Whipped Filling. I keep measurements precise to ensure a soft, resilient gluten-free crumb. Exact quantities are printed at the bottom for easy printing.

Ingredients list and notes

Flour-wise, use gluten-free all-purpose flour that contains xanthan gum for structure. The baking powder and baking soda lift the batter, while salt balances sweetness. Spices bring warmth: cinnamon, ginger, and nutmeg. Eggs, sugar, pumpkin purée, and vanilla form the moist base. For the whipped filling, gather cream cheese, heavy cream, powdered sugar, and vanilla. Optional dusting of powdered sugar finishes the cake.

• 3/4 cup gluten-free all-purpose flour (with xanthan gum)
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp nutmeg
• 3 large eggs
• 3/4 cup granulated sugar
• 2/3 cup pumpkin purée (not pumpkin pie filling)
• 1 tsp vanilla extract
• For the whipped cream filling:
• 6 oz cream cheese, softened
• 1 cup heavy whipping cream
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• Optional topping: Powdered sugar for dusting

How to Make GF Pumpkin Roll Cake and Airy Whipped Filling

Step 1: Prep and preheat

I preheat the oven to 375°F. I line a 10×15-inch pan with parchment. A quick dusting of powdered sugar on the towel keeps it from sticking.

Step 2: Mix dry ingredients

Whisk the gluten-free flour blend with xanthan gum, spices, and salt. Sift the dry mix to prevent lumps and improve texture.

Step 3: Beat eggs, sugar, pumpkin, and vanilla

Beat eggs with sugar until thick and pale. Stir in pumpkin purée and vanilla until smooth.

Step 4: Combine wet and dry and bake

Fold the dry mix into the wet just until combined. Spread evenly in the pan and bake 12–14 minutes.

Step 5: Roll while warm and cool fully

Roll the cake warm in the sugared towel; let it cool fully. This helps prevent cracks and keeps the crumb flexible.

Step 6: Make the airy whipped filling

Beat cream cheese until smooth, then mix in powdered sugar and vanilla. With the mixer on low, stream in the heavy cream until fluffy.

Step 7: Unroll, fill, and re-roll carefully

Unroll the cooled cake and spread the filling to 1/2 inch from the edges. Re-roll gently, using the towel for support. Remove the towel and wrap the roll in plastic; chill at least one hour.

Step 8: Chill and slice, then serve

Dust with powdered sugar just before slicing. Slice into nine neat pieces and serve.

Tips for Success

• Roll while warm: the warm crumb is flexible and less prone to cracking in GF Pumpkin Roll Cake and Airy Whipped Filling.
• Sift dry ingredients and use xanthan gum to improve structure, keeping the roll intact.
• Dust the towel with powdered sugar to prevent sticking as you roll the cake.
• Cool completely before filling to set the crumb for clean cuts, not crumbles.
• Wrap tightly and chill after filling to help the roll hold its shape.

Handling tips to avoid cracks (GF Pumpkin Roll Cake and Airy Whipped Filling)

When rolling, guide the towel gently and keep even pressure. If you see a crack forming, slow down and roll with shorter strokes. A quick spray of water on the towel? Not necessary. The key is patience and steady hands, especially with gluten-free batter that wants to snap back.

Equipment Needed

• 10×15-inch jelly roll pan lined with parchment (or use a silicone baking mat)
• Clean kitchen towel for rolling (dust with powdered sugar)
• Mixing bowls: one medium, one large
• Whisk, spatula, and rubber scraper
• Electric mixer or stand mixer for the filling
• Measuring cups and spoons
• Offset spatula or butter knife for neat spreading
• Cooling rack and plastic wrap for chilling

Essential tools for this GF Pumpkin Roll Cake and Airy Whipped Filling

From start to finish, a few trusty tools keep this roll smooth. My go-tos: parchment-lined pans, a rolling towel, a mixer for the filling, and a sharp knife. These tools cut prep time and lift confidence.

Variations

Gluten-free and dairy-free adaptations

• I use a dairy-free cream cheese substitute (cashew- or coconut-based) for a creamy filling.
• I whip coconut cream with a pinch of sugar and vanilla to mimic the airy filling.
• The cake batter stays gluten-free; I ensure the flour blend includes xanthan gum for structure.

Flavor twists: spice notes or citrus zest

• I add citrus zest (orange or lemon) to the filling for a bright lift.
• I boost warmth with extra spice—cinnamon, ginger, or cardamom in the batter or filling.
• I fold in chopped toasted pecans or crystallized ginger for texture and aroma.

Serving Suggestions

• Pair with cinnamon-spiced coffee or hot tea to echo pumpkin.
• Serve chilled or at room temperature with a light powdered sugar dusting.
• Add brightness with orange zest, berries, or a quick cranberry compote on the side.
• Plate neat slices with a dollop of airy whipped filling for an extra cloud.

Plating ideas and pairings

Keep slices on a white or warm-toned plate, top with a small swirl of filling, and finish with a light dusting of powdered sugar. A mint leaf or citrus zest twist adds color and café-worthy charm.

GF Pumpkin Roll Cake and Airy Whipped Filling: Make-Ahead Tips and Storage

Make-ahead and freezing guidance

I love making this GF Pumpkin Roll Cake and Airy Whipped Filling ahead, so weeknights feel easy. The baked sheet can be wrapped tightly and stored in the fridge for up to 24 hours before filling. For longer planning, freeze the cooled cake (on parchment) up to 2 months, then thaw in the fridge and roll, fill, and chill as directed.

The airy whipped filling can be made ahead and kept cold; for freezing, freeze in an airtight container up to 1 month and thaw slowly.

Refrigeration and slice reuse

Leftover slices stay tasty in an airtight container in the fridge for 3–4 days. For a quick lunchbox treat, wrap single portions. You can also reuse the airy whipped filling by dolloping on yogurt, pancakes, or toast for a speedy breakfast upgrade.

FAQs

How do I keep my pumpkin roll from cracking when I roll it?

To keep your GF Pumpkin Roll Cake from cracking, roll while warm. Roll the cake in a clean towel dusted with powdered sugar. Use the short edge to guide the roll. The warm crumb stays flexible and hides small cracks. Let it cool completely before filling. Gluten-free flour with xanthan gum gives the crumb structure. Avoid overbaking; bake until a light springback occurs. If a crack appears, fill and smooth with the airy filling.

Can you use whipping cream in pumpkin pie?

Yes, you can use whipping cream as a substitute for heavy cream in pumpkin pie, but with caveats. It will be lighter and less stable when baked. For a silkier custard, choose heavy cream or a 50/50 mix with milk. Whipping cream is great for topping the pie after baking. In my kitchen, I prefer heavy cream for the filling, and save whipping cream for the final cloud on top.

Is pumpkin celiac friendly?

Yes, pumpkin itself is gluten-free, so it’s naturally celiac-friendly. The risk comes from added flours and cross-contact. In this GF Pumpkin Roll Cake, I use a gluten-free all-purpose flour blend with xanthan gum and dedicated equipment to reduce contamination. Always check labels on spices and fillings. If you bake for someone with celiac disease, keep everything separate and serve the roll on clean surfaces.

How many calories are in a pumpkin Swiss roll?

One slice is about 320 calories. That’s for a 1/9 serving of this GF Pumpkin Roll Cake. Calories vary with toppings and exact ingredients. This estimate assumes the airy whipped filling. If you use less sugar, you’ll shave a few more calories. The result stays cozy and satisfying.

Final Thoughts

Wrapping up this journey, GF Pumpkin Roll Cake and Airy Whipped Filling warm our week. I test recipes late at night, finding small joys—the scent of pumpkin. The first bite brings smiles, especially when friends enjoy gluten-free comfort. This dessert proves gluten-free can be confident, doable, and comforting. I return to it for family gatherings and client tastings alike. Every bite feels like fall itself—soft, bright, and shared. May you find your own cozy moment in every slice. Let this slice be autumn on bustling days. I’ll keep refining, but the joy stays in every bite. Taste the season today.

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