preheat oven to 375°F

grease pan and line with parchment paper, then grease and flour the parchment. set aside.

In a small bowl whisk together the flour , baking powder , baking soda ,cinnamon, and salt .set a side

With an electric mixer on medium speed, beat the sugar and eggs together until combined and thick, about 2 minutes. Add the pumpkin and mix to combine. Add the dry ingredients and use a rubber spatula too fold and mix until no flour is remaining. Pour the batter into the prepared pan and smooth into an even layer. .

bake for 13 to 15 minutes, or until the top of the cake springs back when lightly pressed. while the cake is in the oven, place a piece of parchment paper on counter and sprinkle with powdered sugar.

When the cake comes out of the oven, immediately run a knife around the sides of the pan to loosen the cake. Turn the cake out onto the parchment paper. Carefully peel the paper from the top of the cake . starting with a short end, carefully roll up cake with parchment paper. place the rolled cake steam side down and allow to cool. . .

make the filling....using an electric mixer on medium speed, beat together the cream cheese and butter until smooth and creamy. add the powdered sugar and beat until smooth and light. add the vanilla extract and mix briefly to combine.

carefully unroll the cake. spread the cream cheese filling evenly over the cake. re roll the cake then wrap tightly in plastic wrap and refrigerate at least one hour.