Step 1

Brush a non-stick 10x15 jelly roll pan with oil and line it with parchment paper. Preheat oven to 375°F.

Step 2

In a large mixing bowl, whisk together oat flour, sweet rice flour, teff flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.

Step 3

In a medium bowl, whisk together eggs, pumpkin, sugars, and vanilla. Pour the wet ingredients into the dry ingredients and whisk until completely smooth.

Step 4

Pour into prepared baking pan and use an offset spatula to evenly spread the batter over the pan. Gently tap the pan on the counter a few times to release any air bubbles. Bake for 14-16 minutes, until it gently springs back when pressed. Err on the side of not overbaking, as an overbaked cake is more prone to breaking when you try to roll it

Step 5

When the cake comes out of the oven, immediately dust the top with powdered sugar. Place a clean sheet of parchment paper and the flat side of a large baking sheet or large baking rack over the top and flip the cake out of the pan. Remove the parchment paper from the bottom of the pan. Dust again with powdered sugar. Place a clean kitchen towel over the top so the edge lines up with the short edge of the cake (alternatively: you can use a clean sheet of parchment paper). Put another large baking sheet (the back of the one you baked it in will work!) or a wire rack over top and flip the cake again to turn it right side up. Very carefully, roll the cake up in the kitchen towel (or parchment paper) from short end to short end. Let cool completely on a wire rack, seam side down, for 1-2 hours while you prepare the frosting. (You can speed this up by placing it in the fridge for 30 minutes, but if you do, make sure your cake is brought to room temperature before unrolling).

Step 6

Meanwhile, prepare your cream cheese frosting. In the bowl of a stand mixer fitted with the paddle attachment or a medium mixing bowl with a hand mixer, cream the cream cheese over medium speed, until smooth. Scrape down the sides and add the butter and beat until just combined, scraping down the sides. With the mixer on low, slowly add the powdered sugar, mixing until combined. Add vanilla, cinnamon, and salt, and beat on medium-low speed until just combined. Be careful not to overmix the frosting, or it will become too soft which will make it hard to slice your pumpkin roll.

Step 7

Once the cake is at room temperature, carefully and slowly unroll the cake. If the cake cracks a tiny bit while you're unrolling it, don't be too concerned, you can patch it up with frosting! Use an offset spatula to spread the frosting in an even layer, leaving a 1/2-inch border on the long sides and a 1-inch border unfrosted on the short end (the frosting will spread to fill as you roll. Carefully re-roll the cake. Wrap the cake in plastic wrap and chill for 20-30 minutes to slightly firm up the frosting before slicing. If chilling longer, I recommend letting it sit on the counter for 10-15 minutes before serving so the frosting will soften a bit, though it also tastes good directly from the fridge!

Step 8

When ready to serve, remove the plastic wrap and transfer to your serving platter. Dust with powdered sugar. Slice into 3/4 to 1-inch thick slices and serve! Store any leftovers in the fridge for up to 5 days.