• Preheat the oven to 350℉.
• Line a 10x15" jelly roll pan with greased parchment paper leaving a little overhang so it's easier to remove.
• Beat the eggs and sugar until fluffy. Mix in the pumpkin.
  3 large eggs, 3/4 cup sugar, 2/3 cup pumpkin purée
• In a separate bowl, mix the dry ingredients. then add them to the pumpkin mixture and mix to combine.
  3/4 cup all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1 teaspoon pumpkin pie spice
• Spread the batter evenly into the prepared pan and bake for approximately 15 minutes or until the top feels dry to touch.
• While the cake is baking, spread a clean kitchen towel on a flat surface and dust it generously with powdered sugar.

  As soon as the cake is done, carefully invert it onto the prepared towel. Starting at one of the short sides, roll the cake and towel together tightly. Allow it to cool completely.

  Or omit the towel, and simply roll up the cake on the parchment paper that it was baked on. (See the post above for more details.)
• Cool completely, then unroll and spread with the cream cheese filling. Roll it up again (as tightly as possible without squeezing out the filling). Wrap in parchment paper and plastic wrap, and refrigerate for at least an hour or two before slicing.
• With a sharp knife, slice the roll into rounds and serve.
• Keep refrigerated for up to a week. Pumpkin roll also freezes well to keep it fresh for later.

Cream Cheese Filling:

• Beat the softened cream cheese and butter. Add the powdered sugar and vanilla and beat well. Spread over the cooled cake.
  1 (8 oz.) pkg. cream cheese, softened, 6 Tablespoon butter, softened, 3/4 cup powdered sugar, 1 teaspoon vanilla extract