Preheat the oven to 350°F. Grease a 15×10 jelly roll pan. Cut parchment paper to fit the bottom of the pan and leave an inch overhang on each of the short ends of the pan. Lightly grease the parchment paper and sides of the jelly roll pan.

In a medium mixing bowl, combine the gluten-free flour, sugar, salt, baking soda, and cinnamon. Whisk to combine. Add the eggs and canned pumpkin, and whisk until smooth.

Pour the mixture over the parchment paper. Bake for 16-18 minutes, until the edges pull away from the sides of the pan and the center is done.

Lay a large tea towel on the countertop, spreading a thick dusting of powdered sugar all over it.

When the cake comes out of the oven, turn the pan upside down on the towel so the parchment paper is on top. Peel off the parchment paper. Starting at the short end near the edge, roll the pumpkin cake up with the towel to cool.

While the roll is cooling, make the filling by whipping the cream cheese, butter, vanilla, and powdered sugar together until light and creamy.

Once the roll is cool, unroll it and spread the filling in an even layer over the cake using an offset spatula. Roll it up without the towel and wrap tightly in plastic. Refrigerate for about an hour before serving.