Preheat oven to 375°F. Spray a 10x15" jelly roll pan with non-stick spray. Then line with parchment paper and spray the top with non-stick spray. Set aside.
Beat the eggs in a large bowl. Then mix in sugar, pumpkin, pumpkin pie spice, cinnamon and salt.
Add the flour and baking soda to the bowl and mix just until combined. Then pour into prepared baking sheet and tap until the mixture spreads evenly. Bake for 15 to 20 minutes, or until a toothpick comes clean.
While the cake is baking, place a cotton tea towel on the counter. Sprinkle with powdered sugar (about 3 Tablespoons).
Once the cake is done cooking, flip onto the towel while it's still warm and take off the parchment paper. Then gently roll up the cake inside the towel, starting at the narrow end. Place in the refrigerator with the seam down until cooled completely.
Beat the cream cheese, butter, powdered sugar and vanilla in a bowl until smooth.
Once the cake is cool, unroll the cake and then spread with the cream cheese filling. Roll up again without the towel and wrap with plastic wrap. Refrigerate or freeze until ready to slice.
Freeze 15 minutes before slicing for easy cuts. Then sprinkle the top with powdered sugar just before slicing. Make sure to use a sharp knife.
Alternatively, you can remove the cake with the parchment paper from the pan and roll it up in the parchment paper.Adapted from Libby's.