• Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and prepare a jelly roll pan by greasing it well and lining the bottom with a piece of parchment paper. It's also a good idea to grease the top of the parchment paper.
• Sift the flour, baking powder and spices in a bowl.
• In another bowl, whisk the eggs with the brown sugar until they are light and fluffy. Add the oil and pumpkin puree and mix well.
• Add the flour mixture and mix with a spatula just until everything is incorporated.
• Pour the batter into the prepared jelly roll pan and spread it out to the edges being careful to spread the batter as evenly as possible. Bake at 375 degrees Fahrenheit (190 degrees Celsius) for about 13-15 minutes or until a toothpick inserted into the middle of the cake comes out clean.
• As the cake bakes, dust powdered sugar generously over a clean kitchen towel creating a rectangle shape, slightly larger than your jelly roll pan.
• Immediately after taking the cake out of the oven, line a cooling rack with parchment paper and place it upside down on top of the hot cake before inverting. Invert it again so the cake is face down on top the kitchen towel over the powder sugar. Peel off the parchment paper from the bottom of the cake.
• Roll the cake with the towel inside the roll as well, from the narrow end while it's hot from the oven. Don't roll it too tightly or aggressively, but the cake should be firmly rolled with no space on the inside of the roll.
• Let the pumpkin cake cool, rolled, turning it several times throughout the cooling process so that it keeps a round shape and doesn't flatten on one side only.

For the frosting:

• Add the room temperature cream cheese to the bowl of your stand mixer fitted with the paddle attachment. Whip the cream cheese on medium high speed until it's creamy and smooth.
• Add the softened butter and the vanilla extract to the cream cheese and continue to whip on medium speed until they're well combined (you might need to scrape down the sides of the bowl at this point).
• Add the powdered sugar one cup at a time, mixing on medium-low speed until it's completely blended and thick. If at this point the frosting is too thick to spread, beat in a tablespoon or two of heavy cream to loosen it up a little bit (add the heavy cream a couple teaspoons at a time just to be sure you don't add too much!).

Assembly:

• Once the frosting has reached the right consistency and the cake has cooled completely, gently unroll the cake (you don't need to flatten it completely - one end will have a small curl) and frost it with an offset spatula, making sure there's an even layer of frosting and leaving the last 1/2 inch of the cake on the narrow end (the flat end) free of frosting. Add a little bit of extra frosting under the curled up end.
• Gently roll your cake back up without the towel. Wrap it tightly in plastic wrap and put it in the fridge for a couple of hours or pop it in the freezer for 20 minutes to set.

Serving:

• After the cream cheese frosting has firmed up in the fridge or freezer, remove the plastic wrap, cut 1/4-inch slices from each end of the pumpkin cake roll and dust the top with powdered sugar.
• Slice and serve.