Pumpkin Roll made with Einkorn Flour

Einkorn Flour has quickly become our go-to flour for everything. It has been a game changer for us since my gluten sensitive husband has discovered he can eat this flour without getting sick. Seriously, it is amazing. Click here to learn more on why this flour is different from regular wheat flour and why you need to order some yourself.

Recently we decided to make a pumpkin roll with it since we had leftover cans of pumpkin from the holidays. Guys, seriously, it turned out delicious. Like melt in your mouth, let me have seconds, pour me some coffee cause I am going to hang around and savor every bite delicious. See below for the recipe and prepare to open up your leftover cans of pumpkin this weekend and bake some yourself.


  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup pumpkin
  • 3/4 cup Einkorn flour
  • 2 tablespoons of coconut flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 teaspoon pumpkin spice
  • 1/4 teaspoon salt


  • 8 oz. cream cheese, room temperature
  • 1 cup powdered sugar
  • 6 tablespoons butter, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon of almond extract
  • 1 cup pecans, chopped


  1. Preheat oven to 375°F.
  2. Grease cookie sheet or jelly-roll pan (15 “ X 10 “), line sheet/pan with wax paper.  Grease and flour the wax paper
  3. Beat eggs and granulated sugar until thick and light yellow in color
  4. Beat in pumpkin.
  5. Add flour (Einkorn and coconut), baking powder, baking soda, cinnamon, clove, pumpkin spice, and salt.
  6. Beat until blended.  Pour onto prepared wax paper and bake for 13-15 minutes.
  7. Allow to cool for 10-15 minutes and roll up the cake.  Allow to cool on the rack for 20-30 minutes.  Unroll and carefully peel the paper off the cake.
  8. Beat cream cheese, powdered sugar, butter, vanilla, and almond extract until smooth.
  9. Spread cream cheese onto cooled cake.  Sprinkle pecans on top of the cream cheese.
  10. Reroll cake and sprinkle outside with powdered sugar.
  11. Eat and Repeat.


Why add coconut flour?  The Young Living Einkorn Cookbook recommends reducing the liquid in muffin, pancake, cake and cookie recipes by as much as 20 percent.  This has made modifying recipes a tad challenging.  We have discovered that using 1-2 tablespoons of coconut flour to a cup of Einkorn flour prevents the need to reduce liquid in recipes. As an added bonus, coconut flour is naturally 75% fiber in composition and adds  9-10 grams of fiber per two tablespoons.


2 thoughts on “Pumpkin Roll made with Einkorn Flour

  1. Thank you so much for this recipe! We are using einkorn instread of wheat now but I am nota baker and so prefer to follow recipes rather than modify my own. I am curious about your coconut flour tip as I think it would be helpful when I do need to modify a recipe. This pumpkin roll calls for 3/4 c flour and 2 T coconut flour. Given your comment, I would think then that 1 T coconut flour would be enough in this recipe. Is this recipe an exception to that ratio for some reason? Have you tried the coconut flour tip in yeast recipes? Thanks so much!

    Liked by 1 person

    1. Thank you for reading! Einkorn has been an amazing find for us and we love using Young Living’s as it is organically grown. There is no exception in this recipe. You can use 1 T and still get great results! I have not yet tried the coconut flour tip in yeast recipes. Let me know what success you have!


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