Thanksgiving Pumpkin Cake Roll

(105 g)  all-purpose gluten-free flour (I used Better Batter)

xanthan gum (omit if your blend already contains it)

baking powder

baking soda

pumpkin pie spice

kosher salt

granulated sugar

eggs (180 g, weighed out of shell) lightly beaten, at room temperature

pure packed pumpkin, at room temperature

confectioners’ sugar, for sprinkling

cream cheese, at room temperature

confectioners’ sugar

unsalted butter, at room temperature

pure vanilla extract

ground cinnamon