A jelly-roll type of deal, with pumpkin in the sponge cake and lots of cream-cheese frosting instead of "jelly." You could put lots less sugar in the frosting, I think, but I recreate the original recipe because I haven't tested a lower-sugar version.
1/4 cup each amaranth, rice, and soy flours
1/2 tsp xanthan gum
1 rounded tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 tsp nutmeg
3 eggs, separated
1 cup sugar
2/3 cup cooked, pureed pumpkin
1 tsp lemon juice
Combine dry ingredients in a large bowl. Whisk egg yolks and sugar in a smaller bowl; add sugar and lemon juice and stir. Mix lightly into dry ingredients. In a separate bowl, beat egg whites until soft peaks form. Fold gently into batter.
Spoon out onto a parchment paper-lined jelly roll pan or rimmed cookie sheet (11x17") and spread evenly with a spatula.
Bake at 350F for 15 minutes. Roll in a towel while still hot. Cool.
Spread the cooled pumpkin cake with cream-cheese frosting, blended until free of lumps:
6 oz cream cheese
1/4 cup butter
1/2 tsp vanilla
1 cup icing sugar (or less)
. . . and roll up like a jelly roll.
Makes 1 log of pumpkin-cream cheese goodness.
