Instructions

• To prepare this delicious and super easy pumpkin roll, start by gathering and measuring all the ingredients.
  
• First, preheat the oven to 180C or 356F for 10-15 minutes.
• In the meantime, take a mixing bowl and add the eggs and the sugar substitute of your preference (we used erythritol). 
  
• Now, whisk with the help of a hand mixer and whisk or beat until lighter in color and smooth.
  
• Next, add the pumpkin purée, Gluten-free flour, pumpkin spice, pinch of salt, and baking powder and mix until smooth.
  
• Next, pour the batter onto a  10”x15” tray lined with parchment paper. Bake it at 190C or 375F or until the cake springs back to the light touch. Set it aside to cool down.
  
• Quickly, take a mixing bowl, add the whipping cream and the sugar with the help of a hand mixer whisk until you reach a creamy mixture. At this point, add the cream cheese ( room temperature) and mix until well combined. 
  
• Once the cake is ready, take it out of the tray and gently place it on a plastic cling wrap dusted with sugar (this will -prevent the cake roll from sticking to the surface). Roll the cake and make sure not to tighten it up too much. Set it aside to cool off at room temperature. 
  
• Now that the roll cooled down, unroll it and spread the whipped cream on top. Roll the cake back up and wrap it quite thigh. Place the rolled caked into the fridge for at least 1 hour. Remove the cake from the refrigerator and the plastic cling wrap. Cut it into wheels with a  sharp knife and dust it with powdered sugar (optional).

  Enjoy!