Serves: 8
Total Calories: 1,390
Preheat oven to 375°F. Grease a 10 x 15-inch jelly roll pan with nonstick cooking spray or shortening.
Using an electric mixer, beat eggs for 5 minutes until very pale yellow and thick. With mixer running, gradually add sugar. Stir in pumpkin and lemon juice. In a separate bowl mix dry ingredients together and fold into pumpkin. Pour batter into prepared pan.
Bake for 15 minutes. Remove from oven and turn onto a clean kitchen towel that is heavily sprinkled with powdered sugar. (Use a plain woven towel rather than a terry-cloth towel, as terry-cloth will leave fuzzies on your pumpkin roll.)
Roll up the cake and towel together, starting at any of the cake's sides. (Starting from the short side will give your finished pumpkin roll more spirals of cake.) Let cool 15 to 30 minutes.
While cooling, beat together the cream cheese, butter, vanilla and sugar. Carefully unroll the cake. (Don't worry if it cracks a little...the filling will help seal the cracks.) Spread filling carefully onto the cake, smoothing it evenly all the way to the edges. Roll up the cake, leaving the towel out this time!
Chill, slice and serve.
This Pumpkin Roll recipe is from the Cook'n Gluten Free...Life Tastes Good Again Cookbook. Download this Cookbook today.
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