1. 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 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.

3. Pour batter onto prepared jelly roll pan, spreading it out evenly. Bake for 15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven.

4. Carefully roll up the hot cake (with the parchment paper still attached), starting at one of the short ends. Roll tightly. Let the cake sit on the counter until completely cool (about 2 hours).

5. Once cooled, prepare the cream cheese filling. In a medium bowl, combine cream cheese, butter, powdered sugar, and vanilla. Mix until smooth and creamy.

6. Gently unroll the cooled cake and slowly remove the parchment paper to avoid tearing the cake.

7. Spread the cream cheese filling evenly over the inside of the cake. Roll the cake back up and cover with saran wrap.

8. Refrigerate until chilled. Slice and serve.