• Preheat oven to 375° F. Spray a 15x10 jelly roll pan with non stick spray and line with wax paper. Spray wax paper with non stick spray and set aside.
• In a small bowl, combine dry ingredient and set aside.
• With and electric mixer, beat eggs until light in color. Slowly add in sugar and continue to beat until fully incorporated. Add in pumpkin and beat on medium until fully combined.
• Add in dry ingredients and fold in by hand until well combined. Spread evenly into prepared pan
• Bake cake at 375°F for 13 minutes until cake springs back when lightly touched.
• Immediately loosed the cake from pan and turn out onto a towel lightly dusted with powdered sugar. Carefully peel off wax paper and gently roll the cake and towel up together starting at the narrow end. Allow to cool completely.

For Filling

• Beat cream cheese and butter together until smooth. Reduce speed and beat in sugar, salt, and vanilla.
• Once combined, fold in pecans by hand ensuring even distribution of nuts.
• Once the cake has cooled completely, carefully unroll from towel. Spread with cream cheese mixture. Reroll the cake. Wrap in plastic wrap and store in the fridge for up to 1 week.