Autumn's Perfectly Spiced Pumpkin Roll

• Preheat oven to 350F (180C) and grease bottom of a 9x13" (23x33 cm) jelly roll pan, top with a sheet of wax or parchment paper.
• Dust a clean, lint free towel generously with powdered sugar. You can also use wax or parchment paper, but they will hold onto moisture as the cake cools and make it sticky.
• Beat eggs until frothy, add sugar.  Beat on medium high until triple in volume and color changes pale yellow.  You should be able to draw ribbons on the surface of the mix.
• Fold in the pumpkin carefully.
• In separate bowl, sift together all dry ingredients.  If you do not own a sieve, stir with a whisk or fork until well combined, fold into wet ingredients gently.
• Pour mixture into pan, spread into the corners.  Level out the mixture with back of a spoon or offset spatula.
• Bake 12-16 minutes or until cake springs back and toothpick inserted comes out clean.  Center of cake should reach 205F or 96C.
• Flip cake onto towel and while warm, roll up in the towel.  Do this slowly to avoid cracking.  Cool completely on cooling rack, about 30 minutes.

For the Filling

• While cake is cooling, add butter and cream cheese into a bowl and mix until smooth.
• Slowly add powdered sugar, continuing to mix until mixture is light and creamy.
• Unroll cooled cake carefully, spread cream cheese filling onto the cake and carefully roll back up cake without the towel.  Set on cooling rack and place into fridge for at least one hour to allow filling to set.  
• Before serving, dust top with powdered sugar if desired. Or as an alternative, hold back some of the cream cheese filling and spread a thin layer on top. Refrigerate any leftovers.