Follow these simple steps to make your Pumpkin Cheesecake Roll:

Preheat the oven: Preheat your oven to 350°F (175°C) and line a 15x10 inch jelly roll pan with parchment paper.

Mix the dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Beat the eggs and sugar: In a separate large bowl, beat the eggs and granulated sugar until thick and pale.

Add pumpkin: Stir in the pumpkin puree until well combined.

Combine mixtures: Gradually fold in the dry ingredients until just combined.

Spread the batter: Pour the batter into the prepared pan and spread evenly.

Bake: Bake for 15 minutes or until the cake springs back when touched.

Roll the cake: Immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar. Roll it up tightly and let it cool completely.

Prepare the filling: While the cake cools, beat the softened cream cheese, powdered sugar, vanilla extract, and cinnamon until smooth.

Unroll the cake: Once cooled, carefully unroll the cake and spread the cream cheese filling evenly over the surface.

Re-roll the cake: Roll the cake back up, cover it with plastic wrap, and refrigerate for at least 1 hour before serving