Preheat oven to 375 degrees.
Line a baking sheet with parchment paper.
In a small bowl, whisk the gluten free flour blend, xanthan gum, spices, salt and baking powder.
In a stand mixer beat eggs until thick and lemon in color.
Gradually add the sugars and beat on medium speed until light and fluffy.
Add the pumpkin and cider vinegar and mix.
Add the flour mixture and starting on low speed combine, increasing speed to medium until batter is smooth.
Spread batter evenly over the parchment paper.
Bake in oven for 12-16 minutes.
Remove from oven.
Sprinkle icing sugar on a dry tea towel.
Turn the pumpkin cake onto the tea towel.
Remove parchment paper and roll towel and cake into a spiral.
Let cool on a wire rack.
Assembling pumpkin roll
Unroll cake.
Spread the filling over the cake.
Using the tea towel as an aid, roll up the pumpkin roll.
Once rolled place on a long plate.
Optional. Spread the whipped cream all over the pumpkin roll.
Chill pumpkin roll in refrigerator until ready to serve.