Gluten-Free Pumpkin Roll

Ingredients:

• 3 eggs
• 1 cup sugar
• 2/3 cup canned pumpkin
• 1 tsp lemon juice
• 3/4 cup gluten-free flour mix (I did Bette Hagman's Featherlight Flour Blend)
• 2 tsp cinnamon
• 1 tsp ginger
• 1/2 tsp nutmeg
• 1 tsp baking soda
• 1 tsp xanthan gum
• 1/2 tsp salt
• 1 cup pecans, finely chopped
• powdered sugar, for dusting the towel

Filling:

• 8 oz. cream cheese, softened
• 1/4 cup butter, softened
• 1 cup powdered sugar
• 1/2 tsp vanilla

Directions:

1. In a mixer bowl beat the eggs on high for several minutes. Add the sugar and beat until light in colour. Add the pumpkin and lemon juice. Mix until blended. In a small bowl, combine the dry ingredients. Add to the pumpkin mix. Mix just until blended.
2. Pour the batter into a 10"x15" parchment lined jelly roll pan. Spread the batter to the edges of the pan and to even it out. Sprinkle the pecan pieces over the top. Bake in a preheated 375 degree oven for 15 minutes. Let the pan cool on a wire rack for 10 minutes. Turn the cake (pecan side down) onto a towel that has been sprinkled with powdered sugar. Roll the cake and towel lengthwise. Leave it to cool.
3. Combine the filling ingredients and beat until smooth. Unroll the cake and spread the filling over the surface.
4. Use the towel to help roll the cake back up, but do not roll the towel with the cake as before.
5. Wrap in plastic wrap and refrigerate at least 1 hour before serving.

NOTE: To freeze it, you can wrap it twice with plastic wrap, and once with wax paper. Then put two rolls together and put a zip lock bag on each end (they are too long to fit into one bag).