Preheat your oven to 375°F (190°C) and prepare a 15x10 inch jelly roll pan by lining it with parchment paper.

In a large bowl, beat the eggs and granulated sugar until thick. Add in the pumpkin puree and vanilla extract, mixing until well combined.

In another bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Gradually add this mixture to the wet ingredients, folding gently until just combined.

Pour the batter into the prepared pan and spread evenly. Bake for 15 minutes or until the top springs back lightly when pressed.

Once the cake is done, remove it from the oven and immediately invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and carefully roll the cake up in the towel. Let it cool completely.

While the cake cools, beat the softened cream cheese and butter until smooth. Gradually add in the powdered sugar and vanilla extract, mixing until creamy.

Unroll the cooled cake gently, spread the cream cheese frosting evenly over the cake, and then re-roll it tightly (without the towel). Wrap it in plastic wrap and refrigerate for at least an hour to let it set.

Slice the pumpkin roll into individual servings and enjoy with your family and friends!