Whisk together eggs, sugar, vanilla extract, and pumpkin
puree in a bowl.

Mix gluten-free flour, baking powder, baking soda, and
pumpkin pie spice in a separate bowl.

Mix the wet ingredients into the dry ingredients.

Pour the mixture into a lined 10 by 15-inch jelly roll pan
or baking pan with a little bit of a raised edge and even it out with a spatula.

Bake on 350F for 12 - 13 min.

Take the cake out of the oven and cover it with another baking pan or tin foil to retain the moisture. Loosen the edge a little bit if it appears to be sticking at all.

While it’s still warm, gently roll it from the short edge. You’ll want to wrap it with a small piece of tin foil to keep it in place.

Whip together the cream cheese, powdered sugar, vanilla extract, and butter into a bowl until smooth.

Once the cake has cooled for an hour or so, gently unroll it and spread the cream cheese evenly, leaving a little bit around the edge.

Gently roll it back, but not too tight. It should be easy to roll because of the pre-rolling.

Wrap it with a plastic wrap tightly and leave it in the fridge overnight.

Sprinkle powdered sugar, slice, and enjoy this pumpkin delight!