Gluten Free Pumpkin Roll with Mascarpone and Nutella Filling


The holidays are HERE! *squeeeeee* Yes, it’s that time again! Thanksgiving will be here in less than TWO weeks! Okay, now I’m slightly freaked out LOL. With that comes family gatherings and of course FOOD! Lots of food. Lots of delicious glutenous foods {yes I eat gluten no shocker there, but guess what my son can’t} I know I’ve mentioned before that our middle son is, as of this year, gluten free.

Before this year I knew NOTHING about gluten free cooking or eating. NOTHING. All that changed in the blink of an eye. So what did I do, I dived into the web and started stalking ehem reading many gluten free food blogs. I had afterall to come up with gluten free options for his beloved macaroni and cheese, BREAD, and I could go on and on. A blog I visit quite often is Gluten Free Girl. It’s written by Shauna and her husband Danny “aka The Chef” and it’s one of the most inspiring, honest, touching and original blogs out there. Gluten Free or not! She has literally given me more help and courage than she knows.

SO, when Shauna, The Gluten Free Girl herself {yes I’m slightly star struck} reached out and asked if we wanted to help out on a special Thanksgiving project I said YES YES YES  happy to!

She called it Gathering around Gluten Free Baking for Thanksgiving! Shauna says “As you know, Thanksgiving (in the US) is quickly approaching. As you might guess, this is a particularly anxious time for gluten-free folks, since the traditional meal is SO starchy and glutenous. Imagine what it might be like to show up at Thanksgiving and not feel welcomed at the table. You watch everyone else eat stuffing and pie and nibble on mashed potatoes and salad, hoping there wasn’t any cross-contamination in the cooking.”

I KNOW this Gathering Around Gluten Free Baking for Thanksgiving project is going to help so many {our family included}!

I thought about what Thanksgiving recipe I’d like to convert to gluten free. My Mamma always makes a pumpkin roll/log for Thanksgiving and it’s spectacular but it’s not gluten free. She graciously passed along her super secret family recipe and I converted it to gluten free by replacing the all purpose flour with gluten free flour {I’ve not YET attempted my own gluten free blend, I used Bob’s Red Mill Gluten Free Flour} and added some xanthan gum powder. Don’t worry, it’s not as Dr. Jekyl as it sounds LOL. And instead of my Mom’s traditional filling I used a Mascarpone and Nutella filling. Because well we’re Nutella-holics. You of course could fill it with anything gluten free your heart desires ; ) Go ahead and go crazy!

Did I mention that I have NEVER attempted to make a roll/log before this? No time to learn like the present right ; ) I’m happy to report that although it had a few cracks in it {covered up by powdered sugar *wink wink*}, it was incredibly moist and full of flavor. Best of all, it put a HUGE smile on Middle Man’s Face! If I can do it! So can YOU!

If you need more tasty gluten free recipes, great news *and the crowd goes wild* Shauna has a new cookbook out. You can pick up GLUTEN FREE GIRL AND THE CHEF: A LOVE STORY with 100 TEMPTING RECIPES ! It’s full of beautiful pictures, stories that will make you laugh and cry and make you just want to hug their necks and oh yes 100 TASTY and definitely tempting gluten free recipes.

Cookbook Trailer…{masterfully shot by the infamous White on Rice couple}

Gluten-Free Girl and The Chef from Daniel Ahern on Vimeo.

Now if that doesn’t make you click and purchase this book, I don’t know what will ; )

Here are some other fantastic gluten free Thanksgiving creations from the Gathering Around Gluten Free Baking Bloggers…

Adventures of a Gluten Free Mom
Andreas Recipes
Art of Gluten Free Baking
Food for My Family
GF Doctor Recipes
Gluten Free Easily
Gluten Free for Good
Recipe Girl
The Sensitive Pantry
The Sophisticated Gourmet

Two Peas and  Their Pod
What’s Gaby Cookin
Who Ate My Tomato

Thanksgiving Blessings to you and yours!

Gluten Free Pumpkin Roll with Mascarpone and Nutella Filling

What You Will Need:

  • 2 large eggs
  • 3/4 cup pumpkin puree
  • 1 cup sugar
  • 3/4 cup gluten free flour
  • 1/2 teaspoon xanthan gum powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • pinch of salt
  • 8 ounces mascarpone - room temperature
  • 2 tablespoons Nutella
  • powdered sugar to dust

What To Do:

  1. Preheat oven to 350 degrees. Into the bowl of your stand mixer add: eggs, pumpkin puree and sugar. Mix well to combine.
  2. Into a separate bowl add: flour, xanthan gum, baking soda, cinnamon and salt. Gently whisk together to combine. GRADUALLY add flour mixture to pumpkin puree. Mix well to combine.
  3. Spray a rimmed cookie sheet {jelly roll pan} with cooking spray. Place parchment paper on top of cookie sheet that has been cut to fit. Pour pumpkin mixture onto cookie sheet and spread evenly.
  4. Bake for approximately 15 minutes. CAREFULLY remove sheet from oven and allow to cool in cookie sheet for approximately 5 minutes.
  5. CAREFULLY flip pumpkin roll out onto a kitchen towel. WHILE it is still warm GENTLY roll it. Allow it to rest for approximately 5 minutes.
  6. WHILE roll is resting, into a small bowl add: mascarpone and Nutella. Mix well to combine your filling.
  7. CAREFULLY unroll pumpkin roll and spread filling on evenly. Gentlyl re-roll and place in refrigerator to chill for approximately 1 hour.
  8. Prior to serving, garnish with a dusting of powdered sugar.



  1. 33
    Amelia from Z tasty life /

    Paula: davvero non ci potevo credere che non ti hanno fat to pass are. Sei fantastica e gia’ ci manchi! Questo dolce e’ pazzesco,Mmm. Un bacio grande grande. Sono contenta che siamo diventate amicus via pfb

  2. 34

    Pumpkin, mascarpone, and Nutella, oh MY! Fabulous post and mouthwatering photos. A real winner!

  3. 35

    Thanks for the great idea of adding nutella into a pumpkin roulade filling! Although I used a glueten-ated recipe for the pumpkin roll part, I added your idea of nutella mixed with the mascarpone with great results! It was the first dish to be devoured on my Thanksgiving potluck dessert table. Check it out here: (I referenced back to you!).

  4. 36

    JUST made this for Thanksgiving and the flavors are AMAZING!!! Super moist so doesn’t “roll” well but with the sprinkling of powder sugar on top, it’s great! Once you take a bite, you won’t care how it looks anyhow! OMG DELISH!

  5. 37

    oh wow. just WOW.

  6. 38
    GlutenfreeJo /

    Gorgeous recipe, don’t have pureed pumpkin in Ireland as far as I know, could you use mashed banana as an alternative?

    • 38.1

      Hi Jo! You can roast your own pumpkin (or squash) and then puree it. Hope that helps.


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