Preheat oven to 375, line a 15×10 inch baking sheet with parchment paper and grease and flour it.

In a mixer combine your sugar, eggs, pumpkin, and vanilla, mix throughly.

Mix together the flour, baking powder, baking soda and salt, and pumpkin pie spice.

Add your flour mixture into the pumpkin mixture a little at a time and mix until throughly blended.

Spread the batter out evenly on your prepared baking sheet.

Bake for 13-15 minutes or until the top springs back after being pressed.

While the cake is baking lay your tea towel on a flat surface and sprinkle powdered sugar evenly across it.

When you remove your cake from the oven work quickly to remove it from the pan (be careful!) and place it face down on the prepared towel. Peel off the parchment paper.

Roll the cake and towel up together starting on a short side, once it is all rolled up set it on a wire rack to cool completely.

While your cake is cooling, combine your cream cheese, butter, vanilla, and a pinch of salt with an electric mixer. Add in your powdered sugar a little at a time mixing after each addition.

When you cake is completely cool carefully unroll it (it may stay slightly rolled, that is ok)

Spread your icing evenly across the cake and re-roll it. Wrap your pumpkin roll with plastic wrap or wax paper and refrigerate for about an hour.

When you are ready to serve you can slice the ends off for a better presentation. Just slice and serve, you can get 8-10 slices depending on how thick you slice it.