For the Cake:

1. Preheat oven to 375°F.
2. Line an 18” x 13” jelly roll pan (or a half sheet pan) with parchment paper. Spray with vegetable oil spray.
3. In a bowl, combine all the dry ingredients except the granulated sugar.
4. In the bowl of a mixer fitted with a paddle attachment, cream the eggs and granulated sugar together until they are thick and pale. Beat in the pumpkin purée.
5. On low speed, mix in the flour mixture until combined.
6. Pour the batter onto the prepared pan and spread into an even layer.
7. Bake for 8-10 minutes until a toothpick inserted into center comes out clean.
8. Cool the cake for 2 minutes. Release the edges of the cake from the pan with a knife. Place a piece of parchment on the top of the cake. Using the bottom of another half sheet or a cutting board, cover the cake and invert it. Then remove the bottom pan. Gently peel off the parchment.

For the Filling:

1. Place cake onto a working surface. Dust a layer of powdered sugar on top of the cake. With the parchment paper attached, roll up the cake into a logshape starting at the narrow end. Place the cake onto a wire rack to cool to room temperature.
2. While the cake cools, beat the cream cheese and butter together until smooth in the bowl of stand mixer. Add the powdered sugar and vanilla, and then beat together until smooth.
3. When the cake is cool, carefully unroll the cake. If any parts of the cake are sticking to the parchment paper, use a small knife to loosen. Be very careful not to tear the cake. Spread the cream cheese filling onto the cake in an even layer. Reroll the cake while peeling the parchment paper away from the cake simultaneously.
4. Place the cake seam-side down onto a tray. Wrap in plastic wrap and refrigerate for at least 1 hour or up to overnight.
5. To serve, sprinkle with powdered sugar and slice into 10-12 pieces.