Start by preparing a jelly roll pan by coating it with non-stick spray AND lining it with parchment paper. Doing both steps is really important to ensure nothing sticks. Preheat the oven to 350F. 

Then, create the cake batter by combining the sugars and eggs together in an electric mixture. Whisk on medium speed for 3 minutes. You want the mixture to be light, airy and fluffy. 

Next add in the pumpkin puree and vanilla extract and whisk once more. 

Sift in the flour, baking powder, pumpkin pie spice, and salt. Then, fold the ingredients together until just combined. Don't over mix the batter. 

Pour the cake batter into the prepared pan and bake for 15-17 minutes, or until a toothpick inserted in the center comes out clean. 

While the cake is baking, lay a clean thin dish towel on the counter and sprinkle with 1/2 cup of powdered sugar using a sifter. Then, when the cake is done baking, immediately turn it over upside down and place it on powdered sugar dusted towel. Working quickly, carefully but tightly roll the cake into a log and place in the fridge for roughly 2 hours or until the cake is fulled cooled. 

When ready, prepare the cream cheese frosting by combining the softened cream cheese, powdered sugar and vanilla bean paste together in an electric mixture. 

Carefully unroll the cake and spread on the cream cheese frosting evenly leaving about 1 inch from all the sides. 

Then, carefully roll the cake back into a log and wrap inside saran wrap, place back in the fridge for about 30 minutes to 1 hour to firm up. 

Dust with more powdered sugar, slice into and enjoy!!