1After following the above directions, do the following.
Fold the flour mixture into the pumpkin mixture and stir together until just combined.
2Line a Jelly roll pan with Parchment paper. I use my cookie sheet that is 15 x 10. Leave an extra 1 inch of parchment sticking up on both sides of the longest side. This makes lifting the cake out of the pan easier after baking.
3Lightly spray the Parchment paper with Pam for easier release afterwards.
4Spread batter evenly into prepared pan. Bake at 350º for 10 to 15 minutes. When top of the cake springs back when touched, take it out of the oven.
5Carefully lift the parchment paper and cake out onto a flat (heat proof surface). I have a Baking Mat that I use
for this purpose. As you roll, roll Parchment paper with the cake inside. Slowly, use your hands to roll the cake from the short end to the short end, until completely rolled. Be very careful - Very warm.
6Transfer the cake roll to a wire rack to cool until room temperature.
7While cake is cooling, make the cream cheese filling.
* Whisk together Cream cheese, Powdered sugar, butter and vanilla extract until smooth. Add more powdered sugar if too thin.
8After the cake has come to room temperature, transfer to a flat surface and carefully unroll.
9Spread the cream cheese on the cake, leaving about a half inch edge and carefully reroll Gently peel away the parchment paper and discard. Tightly wrap the pumpkin roll in plastic wrap.
10Refrigerate 1 hour or overnight.
11Slice and dust with confectioners sugar. Confectioner sugar is optional.
Store any leftover slices in the freezer in an airtight container.