Preheat oven to 375 degrees F. Line a 10x15-inch jelly roll pan with parchment paper. Set aside.
In a large bowl whisk eggs for 30 seconds. Add granulated sugar, pumpkin puree and vanilla. Whisk until combined.Add flour, baking powder, pumpkin pie spice and salt to batter. Whisk until everything is smooth and combined. Pour batter onto prepared jelly roll pan. Spreading out evenly.
Bake for 15 minutes or until toothpick inserted in center comes out clean. Remove from oven.*This next part is hot so please be careful. You can wear oven mitts. Now carefully roll up hot cake (with the parchment paper still attached) starting at one of the short ends. Roll up as tight as you can. Let cake sit out on the counter until completely cool. (about an hour or two.)
While cake is almost cool you can start on the cream cheese filling. In a medium bowl, combine cream cheese, butter, powdered sugar and vanilla. Mix until smooth and creamy. When cake is completely cooled, gently unravel cake, while removing the parchment paper. Go very slow so you don't rip the cake.Now spread the cream cheese filling evenly all over the inside of the rolled cake. Roll cake back up and cover with saran wrap. Place in refrigerator until chilled. Slice into pieces and serve!
Pumpkin rolls freeze really well. Cover tightly in saran wrap (I usually do two layers then place it in a ziplock freezer-safe bag. Freeze up to 3 months.To thaw, place in the refrigerator overnight.