Pumpkin Roll

Always yummy and easy to make gluten-free. You can fill it with non-dairy options, but I still think cream cheese is the best.

Ingredients:

3/4 cup GF flour mix

1/2 teaspoon xanthan gum

1/2 teaspoon baking powder 

1/2 teaspoon baking soda

2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp cloves or some combo that you like)

3 eggs

1 cup sugar (some brown sugar is always nice)

1 teaspoon vanilla

2/3 cup pumpkin, squash, or sweet potato--cooked and mashed

Directions:

1. Heat the oven to 375*. Line a 10 X 15 pan with parchment or a silicone liner.

2. Mix together the eggs, sugar, vanilla and pumpkin. 

3. Add all the dry ingredients on top and mix well. 

4. Pour batter into pan and spread evenly  

5. Bake for 13 minutes or so until done. 

6. Turn the cake out onto a wet tea towel. Starting on a short side, roll up the cake with the towel. Let cool completely, about an hour. 

7. Make the filling by mixing together all the ingredients. 

8. Spread the filling onto the unrolled cake. Roll it up again (no towel this time). Wrap in plastic and refrigerate until you are ready to serve it.