This recipe comes to us from Shannon Taylor.

Ingredients:
3 eggs
1 cup sugar
2/3 cup pumpkin
1 teaspoon lemon juice
¾ Featherlite Flour Mix
1 teaspoon gluten-free baking powder
2 tsp cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
½ teaspoon salt
½ teaspoon xanthan gum

Filling:
8 oz. cream cheese
1 cup powdered sugar
4 tablespoons butter
1 teaspoon vanilla

Directions:
Beat eggs for 5 minutes until light in color and thick. Gradually add sugar. Stir in pumpkin and lemon juice. Mix dry ingredients together and fold into pumpkin. Pour into well greased and floured pan (15 x 10)- cookie sheet. Bake at 375F for 15 minutes. Remove from oven and turn onto clean kitchen towel that is sprinkled with powdered kitchen towel that is sprinkled with powdered sugar. Roll cake up (with towel) in jelly roll fashion and let cool. Unroll cake and spread with filling and re-roll. Chill, slice and serve.

Note: I would spray the pan then line the pan with wax paper then spray the wax paper.

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