GLUTEN FREE PUMPKIN ROLL

* Everyone loved the cake!!! I used real cream cheese, but I'm sure the tofutti would taste the same .*
CAKE:
1/4 C powdered sugar ( to sprinkle on towel)
3/4 C rice flour blend ( see other recipes below for ingredients to this.)
1/2 tsp. baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp. ground cloves
1/2 tsp xantham gum
1/4 tsp salt
3 large eggs
1 C sugar
2/3 C 100 % pumpkin ( either from a can or fresh baked. To bake it fresh, take a small pie pumpkin and cut in half, scrap all seeds and pulp out of the pumpkin and place skin side up on a cookie sheet for about 40 minutes. Let cool and scoop all the pumpkin filling out. Place in a food processor and puree).
FILLING:
1 pkg cream cheese ( either real or tofutti)
2 C powdered sugar
6 tablespoons butter or margarine ( substitute as needed, fleishmanns unsalted margarine is dairy and soy free)
2 tsp vanilla extract
powdered sugar

Preheat oven to 375 degrees. Grease a 15 x 10 jelly roll pan ( this looks like a cookie sheet but with sides about an inch high). Line the pan with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves, xantham gum and salt in a small bowl. Beat eggs and sugar in a large mixer until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.
Bake for 13 - 15 minutes. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with the narrow end and cool on a wire rack.

For filling beat cream cheese, 1 C powdered sugar, butter and vanilla in a mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. reroll cake. Wrap in plastic wrap and refrigerate at least one hour, overnight is best. Sprinkle with powdered sugar and slice before serving.
ENJOY!!!