Gluen-free Pumpkin Roll

A pumpkin roll is a fabulous supplementary dessert to your turkey-day pie selection. Sometimes you need a little bite of cake after such a big meal. It's also a great way to use up some leftover pumpkin from your other pies and such. This is a great GF cake, in that it is fluffy and easy to work with. The texture is also very cake-like and moist. Bon Appétit!

i n g r e d i e n t s
3 eggs
1 cup of sugar
2/3 cup pumpkin
1 Tablespoon lemon juice
1/2 teaspoon salt
1 cup all purpose gluten-free flour
1/2 teaspoon xanthan gum
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg

1 cup confectioners sugar
8 oz. box creamed cheese (softened)
1 Tablespoon butter
1/2 teaspoon vanilla

d i r e c t i o n s
Beat eggs on high for three minutes (whipping the eggs hard gives a lot more cakey texture to the final product). Gradually add the sugar at a medium speed. Add the pumpkin. Add the dry ingredients. Line a large cookie pan parchment paper and cooking spray (hint: cut slits on all four corners of parchment paper to make it easier to line the sides and corners of the pan), and then pour batter onto the pan. Bake at 375F for fifteen minutes.

Use a fresh dishtowel lightly coated in confectioners sugar and flip the baked cake on to the towel sugar side up, throw away parchment paper. Roll the towel and cake together along the long-side. Leave roll on a cooling rack for 1-2 hours.

For the filling, add the confectioners sugar, cream cheese, butter, and vanilla. Beat on high for about three minutes, taking care to scrape the sides of the bowl down to get a consistent creamy texture. When the cake roll has cooled, unroll and separate from the towel. Spread the entire center with the filling and re-roll onto your serving platter. Chill and serve.