GF Pumpkin Roll

WARNING: Dangerously Addicting!!! :)

I am for sure a cream cheese lover, a nasty little addiction I inherited from my mom, so this pumpkin roll recipe was at the top of our list of things to attempt with alternative flours. Fortunately and quite surprisingly enough, it worked on the first try! I really think that if there is any difference between the original version and the gluten free one that I truly like this new version better. A nice surprise any day, eh?

3 eggs
1 cup granulated sugar
2/3 cup pumpkin
1 tsp lemon juice
1/8 cup corn starch
1/8 cup soy flour
1/4 cup tapioca flour
1/4 cup rice flour
1/2 tsp xantham gum
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt


Beat eggs on high for 5 minutes. Gradually beat in granulated sugar. Stir in pumpkin and lemon juice.
Stir together corn starch, soy flour, tapioca flour, rice flour. Stir in xantham, baking powder, cinnamon, ginger, nutmeg, and salt. Fold this combination into the pumpkin mixture. Spread into a greased and floured 15"x10"x1" pan. Bake at 375 F for 15 minutes.

Turn out on a towel dusted with powdered sugar. At narrow end, roll towel and cake into a roll. Cool completely.

Filling: Mix 1 cup powdered sugar, 8 oz neufechtal cheese (1/3 less fat cream cheese), 4 tsp butter, and 1/2 tsp vanilla. Beat until smooth.
Unroll cake, remove towel, and spread filling evenly on the cake. Re-roll the cake and filling into a long log. Wrap in saran wrap or place on a plate and chill. Serve by slicing ends of the log.