Preheat your oven to 375°F (190°C) and prepare your 10×15-inch jelly roll pan with parchment paper.

In a large mixing bowl, beat together 3 large eggs and 1 cup of granulated sugar until thick and pale.

Stir in ⅔ cup of pumpkin puree and 1 teaspoon of vanilla extract, mixing until smooth.

In a separate bowl, whisk together ¾ cup of flour, 1 teaspoon of baking soda, ½ teaspoon of pumpkin pie spice, and ¼ teaspoon of salt.

Gradually fold the dry mixture into the pumpkin batter until just combined.

Pour the batter into the prepared pan and spread evenly. Bake for 13-15 minutes or until springy.

Turn the cake out onto a powdered sugar-dusted kitchen towel and roll it up for cooling.

In a medium bowl, beat cream cheese, butter, powdered sugar, and vanilla until smooth.

Unroll the cooled cake and spread the filling evenly before re-rolling.

Wrap the finished Pumpkin Roll in plastic wrap and chill in the refrigerator for at least 1 hour.

Dust with powdered sugar before slicing and serving.