Preheat your oven to 375°F.

Line a 15 x 10-inch traditional jelly roll pan with parchment paper and spray with non-stick cooking spray.

Sprinkle a clean tea towel (or hand towel, which we used just fine – just make sure it isn’t too thick) with a generous amount of powdered sugar. Set pan and your prepared towel aside for later.

In a medium mixing bowl, combine your flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt.

In a larger mixing bowl with an electric mixer or rubber spatula, beat eggs, vanilla and sugar until thick.

Add in pumpkin puree and mix to combine.

Next, stir in dry mixture.

Spread batter evenly into prepared jelly roll pan.

Bake for 13 to 15 minutes or until top of cake springs back when touched. This bakes up quickly!

Immediately turn cake onto prepared towel lifting it by the parchment paper. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Let rolled cake cool completely on a wire rack.

In another medium mixing bowl, beat the cream cheese, powdered sugar, butter and vanilla extract until smooth.

Carefully unroll your cake from the towel.

Spread cream cheese mixture over cake. Reroll cake the same way you rolled it the first time, but this time without the towel.

Wrap rolled cake in plastic wrap tightly and refrigerate for at least two hours (or preferably overnight).

When ready to eat…remove from refrigerator, remove plastic wrap, cut and serve!