For the Cake

• 3/4 cup (98g) gluten free flour
• 1/2  teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/4 teaspoon salt
• 3 eggs
• 1 teaspoon vanilla extract
• 1 cup sugar
• 2/3 cup pumpkin puree

For the Cream Cheese Filling

• 8 ounces cream cheese
• 1 cup powdered sugar
• Dash of  ground cinnamon
• Dash of ground ginger
• 6 tablespoons butter, softened
• 1 teaspoon vanilla extract

1. 1. Preheat oven to 375° F.  Line 15x10x1 inch sheet pan with parchment paper, very lightly spray with cooking oil.
   2. Whisk together gluten free flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt in a large mixing bowl.
   3. In separate bowl, whisk together eggs and granulated sugar. Add in vanilla and pumpkin, stir until just combined. Fold in flour mixture with spatula until just combined.
   4. Spread batter into sheet pan.  Bake 15 minutes, or until top of cake springs back when touched. Remove cake from oven and carefully lift the parchment paper and cake out onto flat surface.  Immediately, while cake is still hot, carefully use your hands to roll the cake (with parchment paper still attached) from end to end. Transfer cake roll to wire rack, and cool completely.
   5. While the cake is cooling, make the cream cheese filling. Soften cream cheese and butter in microwave. Add powdered sugar, sprinkle of cinnamon and ginger and vanilla. Mix thoroughly.
   6. Once the cake has cooled, place cake roll on flat surface. Carefully unroll cake. Spread the cream cheese filling evenly over cake, leaving a 3/4-inch border on all sides un-frosted.  Then carefully re-roll the cake, gently pulling away the parchment paper as you roll. Tightly wrap the pumpkin roll in plastic wrap and refrigerate at least one hour or until ready to serve.
   7. Remove and unwrap the pumpkin roll and transfer it to serving dish or plate. For prettiest results, cut 1/2 inch cake off each end. Lightly dust the pumpkin roll with powdered sugar then slice and serve. Enjoy!!
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