Line a 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add ½ cup sugar and pumpkin, beating on high until sugar is almost dissolved.
In a small bowl, beat egg whites until soft peaks form. Gradually add remaining ½ cup sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan.
Bake at 375° until cake springs back when lightly touched, 12-15 minutes. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly to within ½ in. of edges. Roll up again, without towel. Cover and place in the fridge until firm. Remove from the fridge 15 minutes before cutting.
For the topping:
Whisk all the ingredients in a bowl until creamy. Use a piping bag to add the topping. Dust with more confectioner's sugar if desired.
Recipe by Gluten-Free by Jan at https://glutenfreebyjan.com/gluten-free-pumpkin-swiss-roll/