Pumpkin RollPumpkin Roll

Preheat oven to 350°
6 oz pumpkin puree
2 eggs, beaten
¾ cup sugar
½ teaspoon vanilla
6 Tablespoons oil
½ cup milk

1 ¼ cup GF White Flour
½ teaspoon xanthan gum
1 ½ teaspoon baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon fresh nutmeg

Filling:

1 -8 oz package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)

Large tea towel or flour sack type towel, as large as your jelly roll pan.
Powdered sugar

Line a jelly roll pan (a cookie sheet with rims) with parchment, lightly grease parchment.
Lay the towel out and sprinkle with powdered sugar, generously.
Combine dry ingredients in bowl and whisk together.  Set aside.

In a large mixing bowl beat eggs until light yellow and frothy, add sugar and beat again until light and frothy again, maybe 5 minutes.  Add vanilla, oil and milk mix on low until combined and then fold in pumpkin.

Stir in the dry ingredients until completely incorporated into the batter.

Pour into prepared pan.  Bake 10-15 minutes.  DO NOT over bake, as this will make it difficult to roll.  As soon as you take it out of the oven turn the cake out onto the tea towel sprinkled with powdered sugar.  Then roll up the cake starting at the shorter side.  You will actually be rolling the towel into the cake.  Let it cool completely.

While the cake cools you can make the filling.  Combine all the filling ingredients in a medium mixing bowl and mix well until very smooth and creamy.

Once the cake is cool carefully unroll, it.  It may be kind of sticky and messy, but it will be fine once you fill it and re-roll.  Spread the filling onto the unrolled cake don’t go all the way to the edges, though, leave about ½ inch around the edges. After you spread the filling on then you re-roll the cake, I usually cut the ends off so it looks more uniform, but this is optional, put the cake on a plate or platter and sprinkle with the powdered sugar.  Keep in fridge.  I like to let mine sit out for 10-15 minutes before so the filling is creamy instead of firm.  Also, you might want to sprinkle with powdered sugar again if it all soaked in.