Preheat oven to 350 degrees F
Lightly grease parchment paper and line your 10 x 15 inch pan with it. Leave about an inch of extra paper on both lengths of the 15 inch sides of the pan (this makes it easy to lift the cake out of the pan while it's still hot).
In a large bowl whisk flour, salt, baking soda, baking powder and ground cinnamon together. In a separate bowl OR your food processor mix eggs, granulated sugar, brown sugar, vanilla, and pumpkin puree and mix well
Gradually add all dry ingredients to your batter until its blended and smooth.
Pour batter into parchment lined pan and spread evenly across.
Bake the cake at 350°F for 10-15 minutes. It bakes quickly, so keep a close eye on it.
Lift cake and parchment paper from hot pan to flat heat safe surface and immediately begin to slowly roll the cake with parchment paper still on all the way up. Leave cake rolled in parchment until it has cooled completely typically about an hour (let cool in an open space on a wire rack if possible. I've made the mistake of leaving it to cool in a closed cabinet to keep it from my diabetic kitten and the cake takes longer to cool and sweats on the parchment paper)
While your cake is cooling, combine cream cheese, butter (softened), vanilla extract and powdered sugar together in your food processor or electric hand mixer until mixed well and fluffy.
Once cake is cool carefully unroll it and peel off the parchment paper. Spread cream cheese filling evenly leaving about an inch from the edge (lengthwise) this will keep the filling from overflowing once you roll it!
Slowly re-roll your cake, carefully transfer it to a plate, cover with plastic wrap and refrigerate for about 45 minutes prior to serving. When you are ready to serve put about a table spoon of powdered sugar in a sifter or strainer and tap to evenly distribute powder.
To store, cover with plastic wrap and keep refrigerated.