Set the oven to 350F
Get out a 10x15 pan **
Line it with parchment paper (with extra on each end)
Spray the parchment paper LIGHTLY with oil
Beat the eggs and sugar for 5 minutes (they should be very fluffy)
Fold in the pumpkin
Thoroughly mix together all your dry ingredients
Add to the pumpkin batter
Using a spatula, spread the batter evenly over your pan
Place in the oven for 15 minutes
It’s done when the top feels dry
Lift the cake carefully from the pan using the parchment paper ends.
Roll it up using the parchment paper immediately
Let it cool that way
Once the cake cools completely, carefully and slowly unroll the cake
Remove the parchment paper
Spread the cream cheese filling you’ve made evenly over the surface
Roll it back up
Place it in the refrigerator for two hours before serving.
** The size of the pan matters. The cake has to be somewhat thin to roll properly