Gluten Free Pumpkin Roll

• Preheat oven to 375°F.
• Grease a 10-inch x 15-inch jelly roll pan. Line it with wax or parchment paper, then grease again. Sprinkle some extra flour on the greased paper, tap it around to evenly distribute it, and discard any excess. Set the pan aside.
• In a medium-size bowl, place the flour blend, xanthan gum, baking powder, baking soda, pumpkin pie spice, and salt, and whisk to combine. Set the bowl of dry ingredients aside.
• In a large mixing bowl, place the granulated sugar, eggs, and pumpkin, and whisk until well-blended and a bit foamy. You can use an electric mixer here to beat the mixture well, but it's not necessary.
• Add the dry ingredient mixture to the large bowl of wet ingredients, and whisk until well-combined. The batter should be smooth and soft.
• Pour the batter into the prepared pan, and use an offset spatula or silicone spatula to spread it into an even layer. Smack on the counter to break any trapped bubbles.
• Lay the tea towel out on a flat surface and sprinkle the separate 1/4 cup powdered sugar evenly across it.
• Place the pan in the center of the preheated oven and bake for 13 to 15 minutes, or until the top of the cake springs back when pressed lightly in the center.
• As soon as the cake is done baking, turn it over immediately onto the prepared towel, matching the shape of the cake to the shape of the towel. There's no real way to do this without making a bit of a mess since the cake will scatter some of the powdered sugar when it falls out of the pan onto the towel.
• Carefully peel back and discard the paper that lined the pan, and is now lining the cake.
• Sprinkle the exposed top of the cake (which was the underside during baking) with more powdered sugar to prevent the towel from sticking to it as you roll the cake.
• Fold a short edge of the towel over the edge of the cake, and, starting with the short end, roll the cake and towel together into a spiral.
• Transfer the rolled cake and towel onto a wire rack to cool for 1 hour, or until it's set but not cold. If you let the cake cool until it's actually cold to the touch, it is more likely to crack as you unroll and reroll it with filling.

Make the Filling

• While the cake is wrapped and cooling, make the filling. In a stand mixer fitted with a paddle attachment or a medium-size bowl with a handheld mixer, beat the cream cheese, 2 cups sifted powdered sugar, butter, and optional vanilla extract and cinnamon on high speed until smooth.
• For a thicker, stiffer filling that is less likely to squeeze out of the cake roll, beat in about 1/2 cup more sifted powdered sugar.
• Once the cake is cool, carefully unroll it. Remove the towel, and spread the filling in a mostly even layer over cake, leaving a 1 1/2 inch clean border all around.
• Spread the filling less thickly at the far end, the one that will be rolled last, since the filling will push toward the end a bit as you roll it. Carefully reroll the cake enclosing the filling inside.
• Chill the cake before serving.
• Transfer the rolled and filled cake to a piece of plastic wrap, wrap it tightly, and place in the refrigerator to chill for at least 1 hour, or up to 2 days.
• Remove the cake from the refrigerator, unwrap, and slice thickly by cross-section into about 10 equal pieces.
• Dust lightly with some more powdered sugar before serving.