Gourmet Girls- Pumpkin Log ¼ cup powdered sugar (to sprinkle on towel) ¾ cup gf flour ¼ tsp xanthan gum ½ tsp each baking powder, baking soda, cinnamon, ground cloves ¼ tsp salt 3 eggs 1 cup granulated sugar 2/3 cup pure pumpkin Preheat oven to 375. Grease 15 x 10 jelly roll pan, line with parchment paper. Grease and flour paper Sprinkle a thin cotton kitchen towel with powdered sugar. Combine flour, gum, baking powder, baking soda, cinnamon, cloves and salt in a small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin, stir in flour mixture. Spread evenly in prepared pan. Bake for 13 – 15 minutes. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Toll up cake and towel together, staring with narrow end. Cool on a wire rack. Make the filling: 8 oz cream cheese at room temperature 1 cup sifted powdered sugar 6 Tablespoons softened butter 1 tsp vanilla Beat ingredients together in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese filling over cake. Re-roll cake, wrap in plastic and refrigerate at least one hour. Slice and serve.