Pumpkin Roll

0 Preheat oven to 375F. Line a jelly roll pan (about 15.5 x 10.5 inches) with parchment paper. Grease paper and sprinkle with tapioca flour or powdered sugar.  
1 Beat eggs and sugar in a large mixing bowl. Blend in pumpkin. Stir in the remaining cake ingredients. Spread evenly into prepared pan and bake for 13-15 minutes, or until the top of the cake springs back when touched and a toothpick comes out clean.
2 Immediately sprinkle with powdered sugar, lay a piece of parchment paper on top, and carefully roll from short end to short end. Let cool on a wire rack for 10 minutes (no more). 
3 While cake cools, beat filling ingredients together until smooth. Gently roll out the cake, remove the top piece of parchment, and spread the icing on top of the cake (you don't have to go all the way to the short end you are rolling to. 
4 Use the parchment paper underneath to gently roll the cake back up, wrap with plastic wrap, and chillin the refrigerator before slicing. Cake can be frozen as well, simply thaw for 20-30 minutes before slicing and serving. Sprinkle with powdered sugar before serving. Enjoy!