Adjust the oven rack to the middle position, preheat the oven to 350?F (180?C), and line a 10x15-inch baking sheet with parchment paper.

Whisk together eggs and sugar until pale and thick, about 5-7 minutes.

Add pumpkin puree and vanilla, whisk until combined.

Sift together gluten free flour, xanthan gum, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a separate bowl.

Add dry ingredients to egg mixture and whisk until smooth, about 15-30 seconds.

Transfer batter to the lined baking sheet and smooth into an even layer.

Bake for 12-14 minutes until golden on top and a toothpick comes out clean.

Cover with aluminium foil to cool to room temperature or lukewarm.

Whisk heavy cream and powdered sugar in a large bowl until soft peaks form.

In a separate bowl, whisk cream cheese until smooth, then add to whipped cream and vanilla, whisk until combined.

Remove foil from sponge and loosen edges with a spatula.

Spread cream cheese filling evenly over the sponge.

Roll the sponge from the short edge using parchment paper underneath to assist.

Dust the rolled cake with powdered sugar before serving.