Gluten Free Unrolled Pumpkin Roll

• 1 stick of butter, melted
• 1/4 c. brown sugar
• 2 Tbsp. maple syrup
• 1 tsp. vanilla
• 1/2 c. pumpkin
• 1/2 c. milk or cream (I used pumpkin spice almond milk creamer)
• 1/2 c. Greek yogurt
• 2 eggs
• 1 tsp. pumpkin pie spice
• 3/4 tsp. baking soda
• 1 1/2 c. gluten free flour blend (I used oat, almond, and tapioca)

Cream Cheese Icing

• 8 oz. cream cheese, softened
• 2 Tbsp. milk or cream
• 1/2 tsp. vanilla
• 1/4 c. powdered sugar
• 1/2 tub of whipped topping
• Optional: chopped nuts

1. Preheat the oven to 350 degrees. In a large mixing bowl, whisk the butter, brown sugar, maple syrup, vanilla, pumpkin, milk, and Greek yogurt. Then, whisk in the eggs, pumpkin pie spice,, baking soda, and flour. Pour into a greased jelly roll pan. Bake for 12-16 minutes, until an inserted toothpick comes out clean.
2. In a medium mixing bowl, beat the cream cheese until smooth. Next, beat in the milk, vanilla, and powdered sugar. Use a spatula to fold in the whipped topping. Refrigerate until ready to use.
3. Once cooled, spread icing over the cake. If desired, top with chopped nuts. Store leftovers in the fridge.