Preheat the oven to 350 degrees. Spray a 9 x 13 inch rimmed baking sheet with non-stick spray then line it with parchment paper, with an inch or two of overhang on each side. Lightly spray the top of the parchment with cooking spray as well.

In the bowl of an electric mixer, beat together the eggs, sugar, and cinnamon until sugar is well incorporated and the mixture is smooth. Add the pumpkin, baking soda, and flour and beat until smooth. Pour the mixture onto the parchment lined pan. Bake for 15 minutes or until the cake springs back when touched.

As soon as the cake is removed from the oven, use the parchment paper to carefully lift the cake from the pan. Roll it up with the parchment while the cake is still warm, then place on a cooling rack to cool completely.

In the meantime, give your mixer bowl a quick wash, then add the cream cheese and butter to the bowl. Beat on high until the mixture is smooth. Add the powdered sugar and vanilla and beat, slowly raising the speed as the powdered sugar is incorporated. Beat for a good minute or two on high.

Unroll the cooled cake and spread the cream cheese filling evenly over the cake, leaving about a 1/2 inch on all sides. Starting on the 9 inch side, roll the cake back over the filling (without the parchment paper).

Wrap the cake in saran wrap and refrigerate until ready to serve OR double wrap it and freeze. When you're ready to serve, place the cake in the fridge to thaw. Sprinkle with additional powdered sugar if desired. Cake should be eaten within 4 days.