I have been afraid of pumpkin rolls forever. Why? I have no idea.
In a medium bowl, combine flour, baking powder, baking soda, pumpkin pie spice & salt.
In a large mixing bowl, beat eggs, vanilla & sugar until thick & creamy. Add in the pumpkin and mix to combine.
Stir in the flour mixture and spread the batter evenly into the prepared pan.
Bake for 13-15 minutes, or until the top of the cake springs back when touched. Immediately (with oven mitts… it is hot!) loosen the edges of the cake and turn it out onto the sugared towel. Peel off the parchment paper.
Roll up the cake & towel together fairly tightly, starting with a narrow end. Cool completely on a wire rack.
In another medium bowl, beat the cream cheese, powdered sugar, butter & vanilla until smooth.
Carefully unroll the cooled cake (removing the towel) and spread the cream cheese filling evenly over the cake, coming to about 1/4″ away from the edges. Reroll the cake, wrap in plastic wrap and refrigerate at least one hour.
This cake can be stored in the fridge up to 5 days, or wrapped well in plastic and foil – in the freezer for several weeks!
If frozen, remove one hour before serving to thaw. Sprinkle with powdered sugar and cinnamon and serve!