Gluten-Free Pumpkin Swiss Roll Cake

1. You will need: a 11″ x 15 1/2″ Jelly Roll Pan  – Preheat oven to 375 degrees.
2. Grease your jelly roll pan  and then line it with parchment paper making sure the parchment paper covers above all sides of the pan. Then spray parchment paper with cooking spray and set aside.
3. In a medium bowl mix your flour, baking powder, cinnamon, and pumpkin pie spice.
4. In a large bowl hand whisk your eggs and sugar together, then add in pumpkin puree and whisk until thoroughly combined.
5. Slowly whisk flour mixture into wet mixture until combined.
6. Next pour cake batter into jelly roll pan ( leaving about a half inch around the edges ) using a spatula to  smooth out batter into pan. ( make sure it’s evenly spread )
7. Place your pan in the oven and bake at 375° for 12 to 15 minutes or until you can gently touch the middle of the cake with two fingers and it springs back up.
8. Once cake is done baking let it sit for 8 to 10 min to cool just a bit ( I’ve found it to have less cracks if you don’t roll it right out of the oven ).
9. Carefully remove cake from pan by holding onto the parchment paper. Set it on a flat surface. Leave it in the parchment paper and roll the cake up very slowly and gently ( short end to short end ). Let cool completely.
10. Filling: While the cake is cooling start your filling. Add softened cream cheese to a large bowl. Cream until no clumps. Add in butter and vanilla and mix again. Next add your powdered sugar.
11. Once cake has completely cooled unroll it gently on a flat surface, spread your cream cheese filling evenly over your cake leaving a 1 inch border all the way around the cake. Now very slowly re-roll your cake leaving the parchment paper behind. Roll cake in plastic wrap and seal tightly. Refrigerate for 3 to 4 hours.
12. Dust with powdered sugar, serve, and enjoy!