Pumpkin Roll

Preheat your oven to 375°F (190°C). Line a 15×10-inch baking sheet with parchment paper and lightly grease.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, beat the eggs and sugar together until thick and pale. Stir in the pumpkin puree.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Spread the batter evenly onto the prepared baking sheet. Smooth the top with a spatula.
Bake for 13-15 minutes, or until the cake is set and springs back when lightly touched.
While the cake is baking, prepare a clean kitchen towel by sprinkling it with powdered sugar.
When the cake is done, immediately turn it out onto the prepared towel. Carefully remove the parchment paper. Starting from one short end, roll the cake up with the towel, then let it cool completely.
For the filling, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
Unroll the cooled cake and spread the cream cheese filling evenly over the surface. Roll the cake back up without the towel.
Chill the pumpkin roll in the refrigerator for at least 1 hour before slicing