Preheat oven to 375
Using a hand mixer or Kitchen Aid, beat pumpkin, sugar and eggs for 2-3 minuets.
In a small bowl combine flour, cinnamon, baking soda and salt. Add to pumpkin mixture. Beat to a creamy mix.
Line cookie sheet with parchment paper and add your filling. Taking care to smooth it out evenly.
Bake at 375 for 15 minutes.
While the cake is baking, prepare your cream cheese filling. In a mixing bowl add cream cheese, soften butter, vanilla extract and powdered sugar. Mix to a smooth creamy texture. Set aside.
Once cake is done, cut in half width ways and place a clean kitchen towel on each side right up to the edge.
Peel the parchment paper back slightly and begin to roll the cake while it's warm. Roll completely.
Roll completely and allow to cool in the dish towels for 15 minutes.
After 15 minutes unroll your pumpkin roll and add your cream cheese mixture.
Fill and re-roll.
Wrap the pumpkin roll in plastic cling wrap and place in fridge for 30 minutes to fully cool.
*Optional- Before serving sprinkle with powered sugar.