Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the eggs and sugar until light and fluffy.

Stir in the pumpkin puree, followed by the baking powder, baking soda, pumpkin pie spice, cinnamon, salt, and vanilla extract.

Gradually add the gluten-free flour, mixing until well combined.

Spread the batter evenly on the prepared baking sheet and bake for about 15 minutes or until a toothpick comes out clean.

Once baked, carefully remove the pumpkin roll and let it cool before rolling it with the parchment paper for 20 minutes.