Line a 10x15-inch jelly roll pan (or similar rimmed baking sheet) with parchment paper, leaving a little overhang on the short sides to help lift the cake later. Lightly grease the parchment with nonstick spray. Lay out a clean, thin kitchen towel (flour sack style) and dust it generously with powdered sugar so the cake won’t stick when rolled.

Preheat the oven to 375°F (190°C). While it heats, gather all your ingredients, as the batter comes together quickly.

In a large mixing bowl or the bowl of a stand mixer, beat the eggs and granulated sugar together on medium-high speed for 3–4 minutes, until the mixture is thick, pale, and slightly foamy. This helps create a soft, flexible sponge.

Beat in the pumpkin puree and vanilla extract until smooth. Scrape down the sides of the bowl with a rubber spatula to ensure everything is fully combined.

In a separate bowl, whisk together the flour, baking powder, baking soda, fine sea salt, and pumpkin pie spice until the spices and leaveners are evenly distributed.

Gently fold the dry mixture into the pumpkin mixture using a spatula, just until no dry streaks remain. Do not overmix; the batter should be pourable but not thin.

Pour the batter into the prepared pan and spread it into an even layer with an offset spatula or the back of a spoon. If using nuts, sprinkle them evenly over the top. Bake for 11–14 minutes, or until the cake springs back lightly when touched in the center and just begins to pull away from the edges of the pan.

Immediately after removing the cake from the oven, run a knife around the edges if needed. Carefully invert the cake onto the prepared, sugar-dusted towel. Peel off the parchment paper. Starting at a short end, roll the warm cake up in the towel into a snug log. Place seam side down on a wire rack and let cool completely, 1–2 hours.

In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Add the powdered sugar, vanilla extract, and a pinch of salt, then beat until light and fluffy. If the filling seems too soft, chill it for 10–15 minutes before spreading.

Once the cake is completely cool, gently unroll it. Don’t worry if there are a few small cracks. Spread the cream cheese filling evenly over the entire surface of the cake, leaving about a 1/2-inch border around the edges so the filling doesn’t squish out. If using, sprinkle a little orange zest over the filling.

Re-roll the cake (without the towel), starting from the same short end, rolling as tightly as you can without forcing out the filling. Wrap the pumpkin roll in plastic wrap, then optionally in foil for extra protection. Refrigerate for at least 2 hours or overnight to set and make slicing easier.

When ready to serve, unwrap the pumpkin roll and place it on a serving platter. Dust the top with powdered sugar and/or a light sprinkle of pumpkin pie spice or cinnamon. Using a sharp serrated knife, slice into 1/2- to 3/4-inch slices, wiping the knife between cuts for the cleanest swirls.