Pumpkin Cheesecake Roll

Directions
For the Cake:
Preheat Oven: Preheat oven to 350°F (175°C). Line a 15” x 10” jelly roll pan with parchment paper and grease with cooking spray.
Mix Dry Ingredients: In a medium bowl, whisk together flour, salt, baking soda, and pumpkin spice.
Mix Wet Ingredients: In a separate large bowl, whisk together eggs, sugar, and pumpkin puree until smooth. Add dry ingredients to the pumpkin mixture and whisk until just combined.
Bake: Spread the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 15 minutes.
Roll the Cake: Meanwhile, lay a large kitchen towel on your counter (a smooth one is best) and dust it with powdered sugar. When the cake is done baking, flip it onto the towel and gently peel off the parchment paper. Starting at a short end, gently but tightly roll the cake into a log. Let it cool completely.
For the Filling:
Prepare Filling: In a large bowl, combine cream cheese, melted butter, and salt. Using a hand mixer, whisk until light and fluffy.
Add Sugar and Vanilla: Add powdered sugar and vanilla, and continue to mix until smooth.
Assemble: When the cake is cooled, gently unroll it (it’s okay if it stays slightly curled) and spread the cream cheese filling over the top. Roll the cake back up and dust with more powdered sugar. Slice and serve.