Gluten Free Pumpkin Roll With Mascarpone & Nutella

Name: Gluten Free Pumpkin Roll With Mascarpone & Nutella Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Eggs; 3/4 cups Pumpkin Puree; 1 cup Sugar; 3/4 cups Gluten Free Flour; 1/2 teaspoons Xanthan Gum Powder; 1 teaspoon Baking Soda; 1/2 teaspoons Ground Cinnamon; 1 pinch Salt; 8 ounces, weight Mascarpone Cheese, At Room Temperature; 2 Tablespoons Nutella; 2 Tablespoons Powdered Sugar - Or More To Dust

Servings: persons

1
1. Preheat oven to 350 degrees. Into the bowl of your stand mixer, add eggs, pumpkin puree and sugar. Mix well to combine.
2
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
3. Spray a rimmed cookie sheet (jelly roll pan) with cooking spray. Place parchment paper on top of the cookie sheet that has been cut to fit. Pour pumpkin mixture onto the cookie sheet and spread evenly.
4
4. Bake for approximately 15 minutes. CAREFULLY remove sheet from the oven and allow to cool in the cookie sheet for approximately 5 minutes.
5
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
6. WHILE roll is resting, into a small bowl add: mascarpone and Nutella. Mix well to combine your filling.
7
7. CAREFULLY unroll pumpkin roll and spread filling on evenly. Gentlyl re-roll and place in the refrigerator to chill for approximately 1 hour.
8
8. Prior to serving, garnish with a dusting of powdered sugar.

605

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 whole Eggs, 3/4 cups Pumpkin Puree, 1 cup Sugar, 3/4 cups Gluten Free Flour, and more.

Yes, Gluten Free Pumpkin Roll With Mascarpone & Nutella Filling falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gluten Free Pumpkin Roll With Mascarpone & Nutella Filling

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions