Preparation

• Preheat oven to 375° F. Line a 15x21" baking sheet with parchment paper, leaving 1 inch extra around on all edges.
• Whisk together flour, baking soda, baking powder, salt, cinnamon and pumpkin spice together in a bowl and set aside. In another mixing bowl, whisk together the eggs, sugar, pumpkin and vanilla until smooth. Add dry ingredients to wet ingredients and mix just until combined.
• Place batter in pan and bake for 11-13 minutes until the cake springs back when pressed on.
• While it's baking, prepare your space with a clean tea towel sprinkled with powdered sugar. After baking, lift out the cake using the parchment paper and place it upside down on the towel. Roll up the cake starting with a short end and allow to cool completely.
• While the cake is cooling, beat softened cream cheese and butter until smooth and fluffy. Add vanilla and powdered sugar, beating until lightened.
• Unroll the cake and spread the filling evenly across the top. Roll up the cake from the bottom to the top, wrap in saran wrap, and refrigerate for 1 hour or more before slicing and serving.