Grease a 10x15 jelly roll pan, line it with parchment paper and then generously grease the parchment paper. Set aside.
In a large bowl beat eggs until foamy, about 5-7 minutes
Mix in pumpkin puree and vanilla extract until well combined.
Mix in white sugar and brown sugar. Set aside.
In a small bowl stir together the flour, cinnamon, pumpkin spice and baking soda.
Gradually add the dry mixture into the wet mixture.
Stir until well incorporated.
Let batter sit for 10 minutes.
Pour the batter evenly into the jelly roll pan and spread to an even layer.
Bake for 7-10 minutes. (Be extra careful not to over bake. The cake is very thin and will not require much time.)
As soon as the cake comes from the oven,dust a kitchen towel with powdered sugar and place it over the pan.
Place a large cutting board on top of the towel and flip them both over so that the cake is resting on the kitchen towel.
Slowly remove the parchment paper from the cake.
Starting at the short end of the cake, begin slowly rolling the cake, keeping it tight. (The towel should be rolled with the cake)
Set the cake aside and let it cool.
To make the filling, beat the cream cheese and butter until creamy.
Beat in the powdered sugar and vanilla extract.
Stir in the chopped pecans.
Refrigerate for 15-20 minutes to firm up the filling.
When cake is cooled, carefully unroll it.
Carefully spread on an even layer of filling.
Roll the cake back up, slowly peeling away the towel.
Wrap in plastic wrap and refrigerate for 3 hours or overnight for best results.
Slice into 1-inch slices and serve.
Dust with powdered sugar is desired.
Video
Notes
Don't overbake! Overbaking will cause a rubbery-like texture. Keep a close eye on the cake as it cooks. This cake is very thin and can get done within 7-12 minutes (depending on how hot your oven tends to run) Make a day ahead if possible. They taste better the next day.