Gluten Free Pumpkin Roll With Mascarpone & Nutella Filling

• 2 whole Eggs
• 3/4 cups Pumpkin Puree
• 1 cup Sugar
• 3/4 cups Gluten Free Flour
• 1/2 teaspoons Xanthan Gum Powder
• 1 teaspoon Baking Soda
• 1/2 teaspoons Ground Cinnamon
• 1 pinch Salt
• 8 ounces, weight Mascarpone Cheese, At Room Temperature
• 2 Tablespoons Nutella
• 2 Tablespoons Powdered Sugar - Or More To Dust

1. 1. Preheat oven to 350 degrees. Into the bowl of your stand mixer, add eggs, pumpkin puree and sugar. Mix well to combine.
2. 2. Into a separate bowl add: flour, xanthan gum, baking soda, cinnamon and salt. Gently whisk together to combine. GRADUALLY add flour mixture to pumpkin puree. Mix well to combine.
3. 3. Spray a rimmed cookie sheet (jelly roll pan) with cooking spray. Place parchment paper on top of the cookie sheet that has been cut to fit. Pour pumpkin mixture onto the cookie sheet and spread evenly.
4. 4. Bake for approximately 15 minutes. CAREFULLY remove sheet from the oven and allow to cool in the cookie sheet for approximately 5 minutes.
5. 5. CAREFULLY flip pumpkin roll out onto a kitchen towel. WHILE it is still warm, GENTLY roll it. Allow it to rest for approximately 5 minutes.
6. 6. WHILE roll is resting, into a small bowl add: mascarpone and Nutella. Mix well to combine your filling.
7. 7. CAREFULLY unroll pumpkin roll and spread filling on evenly. Gentlyl re-roll and place in the refrigerator to chill for approximately 1 hour.
8. 8. Prior to serving, garnish with a dusting of powdered sugar.

eggs, pumpkin puree, sugar, ube, baking soda, ground cinnamon, salt, mascarpone cheese, nutella, sugar

Taken from tastykitchen.com/recipes/desserts/gluten-free-pumpkin-roll-with-mascarpone-nutella-filling/ (may not work)