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Gluten Free Pumpkin Roll with Mascarpone and Nutella Filling

By Paula |

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Gluten Free Pumpkin Roll with Mascarpone and Nutella Filling.

Slice of pumpkin roll with nutella filling on white plate with fork. Milk in background.

The holidays are HERE! Yes, it’s that time again! Thanksgiving will be here in less than TWO weeks! Okay, now I’m slightly freaked out. 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.

Close up of pumpkin roll slice with nutella filling. Fork to rightl

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 after all 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.

Two slices of pumpkin roll with nutella filling on white plate.

SO, when Shauna, The Gluten Free Girl herself 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.”

Two slices of pumpkin roll on white plate with fork. Stripe napkin under plate. Glass of milk and jar of Nutella in background.

I thought about what Thanksgiving recipe I’d like to convert to gluten free. My Momma 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. 

Instead of my Mom’s traditional filling I used a Mascarpone and Nutella filling. You could fill it with anything gluten free your heart desires. Go ahead and go crazy.

Slice of pumpkin roll on white plate. Fork with bite of pumpkin roll to right.

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, it was incredibly moist and full of flavor. 

 

Cover of gluten free girl and the chef cookbook. Man and woman pizza in front and peaches to right.

(The following is an affiliate link. I earn from qualifying purchases) 
If you need more tasty gluten free recipes, great news 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.

Gluten Free Pumpkin Roll with Mascarpone and Nutella Filling

Slice of pumpkin roll on white plate with fork. Milk in background.

Gluten Free Pumpkin Roll with Mascarpone and Nutella Filling

Ingredients

  • 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

Instructions

  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.
© Paula Jones
Category: Desserts
Here are some other fantastic gluten free Thanksgiving creations from the Gathering Around Gluten Free Baking Bloggers…

Adventures of a Gluten Free Mom

Art of Gluten Free Baking
Food for My Family
GF Doctor Recipes
Gluten Free Easily
Gluten Free for Good

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

Comments

  3. Jen @ My Kitchen Addiction says

    This looks absolutely stunning! I never would have even guessed that it was gluten free. I’ll definitely file this one because I have a few GF friends who are always very amazed/grateful that I bake GF dishes for them at get togethers. I think it’s only fair… And I love learning to use new flours and ingredients!

  4. Traci says

    Yum! That pretty well sums up anything I could say about that recipe. It looks absolutely delicious, thanks for sharing!

  5. Kath says

    I love the video trailer for Shauna and Danny’s book so much, it makes me want to cook gluten-free even though there is no one in my family that needs to eat gluten-free! I bought Bob’s Red Mill Gluten Free Flour. You’ve inspired me to use it!

  10. glutenfreeforgood says

    Oh my gosh — pumpkin, Nutella and marscarpone. That is brilliant. Great combination and sounds wonderful. You photos are amazing. Makes me want to scratch and sniff the computer screen.

  11. Kim- Cook It Allergy Free says

    That looks absolutely beautiful! What a wonderful brilliant idea! I so want to try this pumpkin roll now! This challenge has brought some amazing recipes that have really made me want to re-think parts of my Thanksgiving Menu! 😉 THanks for sharing this one!

  12. Yazmena says

    You had me at Nutella and marscapone. I need to eat this, like now. I don’t think I can even wait until Thanksgiving to make this.

  14. Beth says

    This looks awesome and I featured it on my blog. I love the combination of Italian and American flavors.

  15. Tara says

    Pumpkin and Nutella sound like a perfect combination! Sort of a sweet take on the classic squash/hazelnut pairing. That roll looks beautiful – I’m so glad it made your son happy!

  21. jackhonky says

    That looks SO good! I love the idea of a pumpkin roll, having never actually made a rolled cake myself (note to self, must put rolled cake on my to do list).

    And Nutella and Mascarpone sounds SO good! What a wonderful combination!

    Oh and I find that powdered sugar is a life saver. Anytime there’s a flaw, just whip out the powered sugar. All of sudden it covers up the flaw AND adds an amazing professional look to the finished product! It’s magical!

    Yay!

  22. Shirley @ gfe says

    Hey Paula–Thanks for taking the time to comment at gfe! You’ve done such an amazing job with this pumpkin roll–love it! I’m sure your son was delighted. 🙂 Big Mom points there! The gf world rocks. 😉

    Hugs,
    Shirley

  23. Renee says

    Wow! That sounds amazing! I have Nutella in the cabinet….might have to try this out very soon!!! I love pumpkin and chocolate together.

  28. Lexie | Lexie's Kitchen says

    Can I order one of these to go (so I can scarf the whole thing down in the privacy of my home)! Absolutely lovely! And your photos are stunning. Great light, focus … would love to talk shop with you one day : )

    -Lexie

  30. Couscous & Consciousness says

    Paula – this just looks amazing and pumpkin, mascarpone and nutella sounds like such a wonderful combination of ingredients. I’m not gluten intolerant, but it looks so good I’d be pushing all the GF souls out of the way to get to it 🙂
    Sue

  33. Amelia from Z tasty life says

    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

  36. laura says

    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!

  38. GlutenfreeJo says

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

  39. Jill Roberts @ WellnessGeeky says

    I finally got to make this gluten free pumpkin roll this past weekend and it was such a hit!! I prefer pumpkin – it may reduce cancer risk, protect the skin, boost your mood and other! Thx for sharing Paula!

  40. Bella Hardy @ Healthnerdy says

    I am obsessed with desserts! Definitely gluten free pumpkin roll will be yummy! I’m seriously so inspired right now. I need to add cinnamon to recipe and it would be perfect. Thx, Paula for sharing!

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