Preheat oven to 350°F. Line a baking sheet with parchment paper, making sure to leave a bit of extra paper hanging over either end.
In a small bowl, whisk the flour, baking powder, baking soda, pumpkin pie spice, and salt together.
¾ cup (111g) gluten free flour blend, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon pumpkin pie spice, ¼ teaspoon salt
In a larger bowl, mix the sugar with the pumpkin puree and vanilla extract until combined. Fold the dry ingredients into the wet ingredients.
¾ cup (150g) granulated sugar, ¾ cup (170g) pumpkin puree, ½ teaspoon vanilla extract
Pour the batter onto the lined baking sheet, using a rubber spatula to spread out to a thin, even layer. Bake for 15-16 minutes or until the cake springs back slightly when touched. Immediately remove parchment paper from the pan and place onto a clean, heatproof surface. Starting at the short end, gently roll the cake, with the parchment paper attached, and transfer rolled-up cake to cooling rack to cool completely.
While the cake cools, make the filling. Mix the cream cheese, butter, and powdered sugar together until smooth.
Once the cake has cooled to room temperature, carefully unroll. Spread the filling over the cake. Re-roll, this time peeling the parchment paper off as you go. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour.
Notes
Make sure you are using 100% pure canned pumpkin puree, NOT pumpkin pie filling.
If you don't have pumpkin pie spice on hand, you can make your own by combining cinnamon, nutmeg, allspice, and ginger.
The cake must be completely cooled before you attempt to spread the filling on top, otherwise the filling will melt into your cake.