This delicious Pumpkin Roll is the perfect comfort home baked recipe, that’s seriously delicious and sneakily simple despite looks!
There are only 4 pumpkin roll ingredients (if you count the spices as one) so even the can’t cook, won’t cook brigade can give this recipe a go, am I right? In this recipe I tell you what spices are in pumpkin spice and how to make pumpkin spice, once you know, you can make anything taste of pumpkin spice, including a pumpkin spiced latte to wash down this pumpkin spiced roll. Too much – nah!
What pastry do you use to make Pumpkin Roll from scratch?
Here in the UK it’s a simple as popping to the local supermarket and buying a ready-made roll of puff pastry by Jus-Roll, there are gluten free puff pastry blocks you can purchase from the freezer isles too but you’ll have to roll these out to a 40×30(ish) cm rectangle.
If you wanted to spend a bit more time on the recipe then by all means make a simple sweet shortcrust pastry using this ingredients and method below;
How to make a simple sweet gluten free shortcrust pastry
200g plain gluten free flour
80g butter or dairy free alternative
20g lard or vegan white fat solid (such as Trex)
50g caster sugar
1 egg or 50ml cold water
Using fingertips or a pastry cutter turn the flour, butter and fat into breadcrumbs.
Add the sugar and stir.
Add the egg or water and stir until crumbs start to clump together.
Turn out onto a floured work surface and knead for 3mins until the pastry comes together.
Chill for 30mins and use as directed in the recipe.
Different ways to decorate your Pumpkin Roll
I used the very end of the pastry sheet to cut out leaf shapes using one of my sugar craft cutters. Then I simply trimmed the pastry to give it its straight edge again and carried on with the recipe. An alternative could be making little slits in the top of the pastry roll or adding a topping such as a crumble topping using gluten free muesli or granola. If you had some Halloween themed pastry cutters then maybe use those instead.
What different puff pastry fillings can I make?
If pumpkin is not your thing then you could use apple sauce and still add the spices or maybe just the cinnamon if you find pumpkin spice too overbearing. The choices are endless really but the end result won’t be a pumpkin roll but something that more resembles a strudel.
How do I make homemade pumpkin spice puree?
To make your own homemade Pumpkin Spice Mix you simple combine equal parts of Ground Cinnamon, Ground Ginger, Ground Nutmeg and a pinch of Ground Clove. The size of the pinch depends on how much spice you need to make. For this recipe its a half teaspoon of cinnamon, ginger and nutmeg and a small pinch of clove (clove is a strong overpowering spice so only a little is necessary). You can buy ready made pumpkin spices in the supermarkets but I’ve yet to find one locally here in the UK as of yet.
Ways to prepare a pumpkin for baking
Roast pumpkin; cut pumpkin into ¼ and de-seed, place in a roasting tray and cover with foil, bake at 200°C/180°C Fan for at least 60 mins (depending on size of pumpkin). Remove and cool, once cooled scoop out the cooked soft flesh and use of freeze for later.
Boiled pumpkin; peel and cut pumpkin removing all seeds. Chop and add to a big pan of water, boil until tender. Drain pumpkin and leave over the sink to ensure all excess liquids run away. Pop into a blender and puree, as above use or freeze.
Steamed pumpkin; as above really but you steam it!
Microwaved pumpkin; Not tried this but I have it on good authority that you can peel and cut the pumpkin and microwave in a glass bowl with a drop of water.
There’s no saying you cannot use tinned/canned pumpkin puree, you can buy this online (at a considerable cost at the moment for some reason!) or in the World Foods/American section in UK stores. of course this is widely available in US stores.
How to store Pumpkin Roll?
This has kept for me for up to three days easily if stored in a Tupperware container on the side in the kitchen, for longer you could keep in the fridge. As this has fresh pumpkin puree in it the shelf life won’t be forever, but I’m guessing you’ll have eaten it all before too long anyway. You can freeze this pumpkin roll for later but will have to thaw for at least 6hrs before eating cold/room temperature.
If you like these Pumpkin Roll, you’ll love these other pastries and bakes
I’ve gathered a bounty of Halloween and pumpkin inspired recipes on my website now so you’ll be thrilled to hear that there is plenty more where this came from. These are a few to tickle your taste buds; my Easy Vegan Pumpkin Loaf made with gluten free flour then this delicious Simple Gluten Free Pumpkin Pie – the taste of Autumn and how about these Simple Gluten Free Pumpkin Biscuit Delights with Pumpkin Spice.
GF|DF|Ve Pumpkin Loaf 
GF Pumpkin Pie 
GF|DF Pumpkin Spiced Biscuits
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Gluten Free Spiced Pumpkin Roll Recipe
- 1 packet Jus-Roll gluten free puff pastry
- 150 g pumpkin puree see recipe notes to make your own
- 60 g caster sugar
- ½ tsp cinnamon
- ½ tsp ginger
- ½ tsp nutmeg
- Pinch of ground cloves
- Milk or milk alternative to brush pastry
- Make sure you leave your ready-made puff pastry out of the fridge, so it reaches room temperature before starting.
- Preheat the oven to 200°C | 180°C fan | 400°F | Gas 6
- In a jug combine the pumpkin puree, sugar and spices.
- Roll out or unroll the pastry (cut a strip to use for leaves for decoration if desired).
- Using a flat knife or spatula cover the pastry with the pumpkin puree but leave a gap of approx. 1cm around the edges.
- Roll the pastry and pumpkin filling lengthways into a loose swiss-roll shape and using a fork seal both ends.
- If decorating the top, cut out your shapes from the strip of pastry you kept back and place along the top of the rolled pastry.
- Brush the top of the roll and pastry decorations with milk or milk alternative (I normally add a little brown sugar to aid with the golden colouring during baking)
- Bake for 20 minutes or until golden brown.
- Remove and serve immediately with custard or cream or cool completely to eat cold.
Roast pumpkin; cut pumpkin into ¼ and de-seed, place in a roasting tray and cover with foil, bake at 200°C/180°C Fan for at least 60 mins (depending on size of pumpkin). Remove and cool, once cooled scoop out the cooked soft flesh and use of freeze for later.
Boiled pumpkin; peel and cut pumpkin removing all seeds. Chop and add to a big pan of water, boil until tender. Drain pumpkin and leave over the sink to ensure all excess liquids run away. Pop into a blender and puree, as above use or freeze.
Steamed pumpkin; as above really but you steam it!
Microwaved pumpkin; Not tried this but I have it on good authority that you can peel and cut the pumpkin and microwave in a glass bowl with a drop of water.
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A post packed with 20 delicious Autumn/Winter inspired comfort foods made gluten free, dairy free and in most cases egg free too
— Life’s a drama, gluten free doesn’t have to be
And one last thing! I’ve linked my Halloween Inspiration Recipe with these other awesome Foodies websites, go check them out
Cook Blog Share | Fiesta Friday | Friday Favourites | Over the Moon | Handmade Monday
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