1-Preheat oven to 375 degrees F: Preheat oven to 375 degrees F. Line a 10×15-inch jelly roll pan with parchment paper. Spray the parchment paper with non-stick spray. Set aside.
2-In a large bowl, whisk eggs for: In a large bowl, whisk eggs for 30 seconds. Add granulated sugar, pumpkin puree and vanilla. Whisk until combined. Add flour, baking powder, pumpkin pie spice and salt to batter. Whisk until everything is smooth and combined. Pour batter onto prepared jelly roll pan. Spreading out evenly. Bake for 15 minutes or until toothpick inserted in center comes out clean. Remove from oven.
3-Carefully roll up hot cake (with the: Carefully roll up hot cake (with the parchment paper still attached) starting at one of the short ends. Roll up as tight as you can. Let cake sit out on the counter until completely cool. (it takes a couple of hours to fully cool.)
4-When cake is cooled to room temperature: When cake is cooled to room temperature start on the cream cheese filling. In a medium bowl, combine cream cheese, butter, powdered sugar and vanilla. Mix until smooth and creamy.
5-Gently unravel the cooled cake, while carefully: Gently unravel the cooled cake, while carefully removing the parchment paper. Go very slow so you don’t rip the cake. Spread the cream cheese filling evenly all over the inside of the rolled cake. Roll cake back up and cover with saran wrap. Place in refrigerator until chilled. Slice into pieces and serve!