Granted there are some really bad gluten-free substitutes out there, but there are more and more great alternatives to be found everyday.
Cake:
3 eggs
3/4 cup canned pumpkin
1 cup sugar
3/4 cup gluten-free flour (I like this one! from Silvana's Kitchen)
1 tsp baking soda
1 tsp cinnamon
1/2 tsp vanilla
*mix cake all by hand
Filling:
8oz cream cheese
1 c powdered sugar
1 Tbs butter
1/2 tsp vanilla
small tub whipped topping
*mix ingredients in the order listed to prevents lumps
Preheat oven to 350F. Beat eggs, stir in sugar & vanilla, add pumpkin, sift in remaining dry ingredients. Blend well. Line a jelly roll pan or cookie sheet with greased wax paper. Spread on cake batter and bake for 15-20min. Lay out overlapping paper towels (larger than pan size) and sprinkle with 1/3 cup powdered sugar. Take cake from oven & flip onto paper towels. Remove wax paper, roll cake into paper towels to form a long thin roll. Unroll after 1 min to let steam escape. Re-roll into paper towels & let cool. Combine filling ingredients in a bowl until smooth. When cake is completely cool unroll, discard paper towels, and spread with filling. Roll cake and wrap with wax paper then aluminum foil. Store in freezer. Serve cold and firm ~ but not frozen. Enjoy!