Gluten Free Pumpkin Roll for Thanksgiving

subheading: FOR THE CAKE ROLL:

¾ cup ( 105 g) all purpose gluten free flour blend (I used Better Batter; please click thru for full info on appropriate blends)

½ teaspoon xanthan gum (omit if your blend already contains it)

½ teaspoon baking powder

½ teaspoon baking soda

4 teaspoons pumpkin pie spice

¼ teaspoon kosher salt

1 cup granulated sugar

3 ( 150 g (weighed out of shell)) eggs lightly beaten, at room temperature

⅔ cup ( 163 g) pure canned pumpkin at room temperature

¼ cup ( 29 g) confectioners’ sugar for sprinkling

subheading: FOR THE FILLING:

8 ounces packaged cream cheese block at room temperature

1 cup ( 115 g) confectioners’ sugar

6 tablespoons ( 84 g) unsalted butter at room temperature

1 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

Directions at glutenfreeonashoestring.com

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