Line the pan with wax paper. Leave a little extra on the ends -you will use this to lift the cake out of the pan.
Grease the wax paper with butter and coat with gluten free flour.
Lay a tea towel flat on the counter. Pour 1/2 cup of powdered sugar onto the tea towel and use the back of a spoon to evenly spread the sugar to fully coat the towel.
Make the Cake
In a medium mixing bowl, add gluten free flour, baking soda, cinnamon, cloves, and salt and whisk together until combined. Set aside.
In a large mixing bowl, beat eggs and sugar together until thick.
Add pumpkin to egg and sugar mixture until well combined.
Add the flour mixture and beat until well combined – no streaks of flour remaining.
Pour the cake batter into your prepared pan and spread it evenly. Make sure it goes out to the edges in all directions.
Bake 13-15 minutes until the top of the cake springs back when touched.
When finished baking, immediately loosen the cake from the pan and lift it out of the pan by lifting the edges of the wax paper. Turn it over onto your sugared tea towel. Peel off the wax paper.
Roll up the cake and tea towel into a log shape. Cool on a wire rack
Filling
Beat cream cheese, 1 cup powdered sugar, butter, and vanilla until smooth.
Unroll the cooled cake and spread the cream cheese filling evenly across the cake. Do your best to spread evenly and out to the edges of the cake.
Re-roll the frosted cake (without the tea towel this time!). Wrap it in plastic wrap and refrigerate for one hour before serving.