1. – Preheat oven to 375°F. Grease a 15×10-inch jelly roll pan and line with parchment paper.

2. – In a large bowl, beat the eggs and granulated sugar until light and fluffy, about 3-4 minutes.

3. – Stir in the pumpkin puree until well combined.

4. – In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.

5. – Fold the dry ingredients into the wet ingredients until just combined.

6. – Spread the batter evenly into the prepared pan.

7. – Bake for 13-15 minutes, or until the cake is lightly golden and springs back when touched.

8. – While the cake is baking, place a clean kitchen towel on a flat surface. Dust the towel with powdered sugar.

9. – When the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.

10. – Starting from the short end, tightly roll up the cake in the towel. Allow to cool completely, about 1 hour.

11. – In a medium bowl, beat the cream cheese, powdered sugar, and vanilla until smooth and creamy.

12. – Carefully unroll the cooled cake and spread the cream cheese filling evenly over the surface.

13. – Reroll the cake without the towel and place seam-side down on a serving platter.

14. – Dust the top of the roll with additional powdered sugar, if desired.

15. – Chill the pumpkin roll for at least 1 hour before serving.