For the Cake:
3/4 cup gluten free flour (I like to use 1/4 cup oat flour, 1/4 cup sweet rice flour, and 1/4 cup superfine white rice flour, but any all-purpose mix will work great!)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3 large eggs
1 cup sugar
3/4 cup pumpkin puree
1/4 cup powdered sugar
For the filling:
8oz cream cheese
3/4 cup heavy cream
1/4 cup sugar
OPTIONAL:
1 teaspoon vanilla bean paste
1/2 cup crystalized ginger, finely chopped
1/4 cup pumpkin butter
1. Prep: Preheat oven to 350 degrees. Line a jelly roll pan (a large baking sheet with sides that go up about 3/4 of an inch) with parchment. Lay out a large dish towel or tea towel on a flat surface, and sift the 1/4 cup of powdered sugar over it (this keeps the cake from sticking to the towel).
2. Sift together the gluten free flour(s), baking soda, baking powder, cinnamon, ginger, and nutmeg. In a stand mixer, beat the 3 eggs on medium-high speed with 1 cup granulated sugar until thick and pale, about 5 minutes (set a timer!). Add pumpkin, and mix until fully incorporated. With mixer on low, add flour mixture, mixing until just incorporated. Pour batter into prepared jelly roll pan and spread evenly (I like to give the pan a tap or two to really even it out). Bake 15 to 20 minutes, until cake is golden, and spring back to the touch.
3. Remove cake from oven, and flip face down onto the prepared tea towel. I know this move is scary - you can do it! Yes, do this when the cake is hot. We have to roll it up before it cools, so that it doesn't crack or break.
Peel the parchment off the back of the cake. Look how not-perfect my cake is - and it still turned out lovely! Yours will too :)
Fold one end of the tea towel over the cake, then roll it up. Let cool completely - if it's still warm at all, it will melt the filling and you will have a mess on your hands!
For the filling: While cake it cooling, beat the cream cheese in a stand mixer until smooth and fluffy, about 5 full minutes (you can bring your cream cheese to room temperature first, but if you often forget like me, just beat it a little longer and it will warm up in the bowl!). Mix mixer on low, add in heavy cream, and mix until incorporated. Once the cream is incorporated, increase speed to medium high, and beat until light and fluffy. Add in optional flavorings - 1 teaspoon vanilla bean paste or chopped ginger.
To assemble: Unroll fully cooled cake. If you are using (I love the additional pumpkim kick!) smooth on 1/4 cup pumpkin butter. Evenly spread cream cheese filling over cake, and roll cake up (but without the towel this time!) Place on a serving dish with the seam side down. Refrigerate to retain shape and for easy slicing. Just before serving, sift a little powdered sugar over the top. Tada!