Preheat oven to 375. Place the silicone baking mat inside your jelly roll pan. If you don't have a silicone baking mat, line your pan with parchment paper and spray well with non-stick cooking spray. Set aside.
Whisk together eggs, sugar and vanilla. Add pumpkin and slowly incorporate into mixture. You can also easily make<a href="http://www.eatingonadime.com/how-to-make-pumpkin-puree/"> homemade canned pumpkin too</a>. See <a href="http://www.eatingonadime.com/how-to-make-pumpkin-puree/">how to make pumpkin puree</a>.
In a separate bowl, mix together all dry ingredients, flour through salt.
Slowly add dry ingredients to pumpkin mixture. Stir until just blended. Do not over mix.
Pour batter into prepared pan. Bake for 12-15 minutes or until center of cake springs back when touched.
Lay out a clean kitchen towel on the counter and sprinkle well with powdered sugar. Place cooked cake on top of prepared towel. Starting on the small end, roll up the cake inside the towel. You do this just to get the cake to cool in the final shape. Let cool completely, about 1 hour.
Make filling. Use an electric mixer to blend together butter, vanilla and cream cheese. Slowly mix in powdered sugar.
Unroll cake. Spread the cream cheese filling all over the top side of the cake.
Roll the cake back up. Wrap in cling wrap and refrigerate for at least 1 hour.
Slice and serve.
There are several ingredients and a few different steps to follow, but this really is an easy pumpkin roll recipe. Try this pumpkin roll the next time you’re in a baking mood.