Preheat oven to 375°F (190°C). Line a 15x10-inch jelly-roll pan with parchment paper, allowing some overhang on the sides.

In a large bowl, whisk together the canned pumpkin, eggs, and granulated sugar until well combined.

Gradually fold in the all-purpose flour until just combined. Spread the batter evenly into the prepared pan.

Bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean. Do not overbake as this can dry out the cake.

While still warm, carefully invert the cake onto a clean, damp kitchen towel. Gently peel off the parchment paper.

Starting from a short side, carefully roll the cake and towel together. Let it cool completely on a wire rack.

In a medium bowl, beat the softened cream cheese and unsalted butter until smooth and creamy.

Gradually beat in the powdered sugar and vanilla extract until the filling is light and fluffy.

Once the cake is completely cool, unroll it gently. Spread the cream cheese filling evenly over the cake, then re-roll it tightly. Refrigerate for at least 1 hour before slicing and serving.