• Preheat Oven to 375 degrees. Use cooking spray to coat a jelly roll pan, cover with wax or parchment paper, and spray again, then lightly flour.
• In an electric mixer whip together eggs and sugars until thick and creamy, add pumpkin puree.
• Add dry ingredients all at once, mix with paddle just until blended. Don't over mix.
• Spread evenly in prepared pan. Sprinkle on pecans, if desired.
• Bake for 12­-16 minutes, or until cake is springy and cooked through.
• While cake is baking, sprinkle a clean white kitchen towel with powdered sugar.
• When cake is done, immediately flip it onto your kitchen towel, roll it up with the towel, and leave to cool on a wire rack.

To Make the Filling:

• In an electric mixer, whip together cream cheese, butter, vanilla bean scrapings, and vanilla extract until well blended. Then, add powdered sugar and beat until smooth.

To Complete the Pumpkin Roll:

• Once cooled, unroll and carefully remove your cake from the kitchen towel. Spread filling evenly all over cake, leaving 1/2 inch unfrosted lengthwise.
• Once frosted, begin rolling, lengthwise, not too tight - you don't want to smoosh out the filling.
• Once rolled, wrap in plastic wrap and refrigerate at least 45 minutes before slicing and serving.
• OR: Double Wrap it with plastic wrap and then freeze it, using a cookie sheet to help keep its shape during the first few hours of freezing.
• To Unfreeze and Serve Your Pumpkin Roll: Just move it from your freezer to your counter top for an hour or two. Unwrap, dust with powdered sugar, slice into 1 inch slices and serve!