Heat oven to 375°F (350°F for dark or nonstick pan). Line 15x10x1-inch pan with parchment paper; spray with non-stick baking spray.
In medium bowl, beat eggs with electric mixer on high speed about 2 minutes or until very thick and lemon colored.
Beat in pumpkin until well mixed. Gradually beat in dry cake mix, on low speed; continue beating 1 minute. Pour into pan, spreading to corners.
Bake 10 to 14 minutes or until cake springs back when touched lightly in center. Immediately loosen cake from edges of pan and turn upside down onto towel generously sprinkled with powdered sugar. Carefully remove parchment paper.
While hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 60 minutes.
For the frosting, combine cream cheese and butter together until smooth.
Add in powdered sugar and beat until light and fluffy.
Add in vanilla and mix well.
Unroll cake carefully once it's completely cool.
Spread Cream Cheese Filling on the cake, almost to edges.
Carefully roll back up but remove the towel as you go.
Wrap in plastic wrap and then foil and chill in fridge for 3-4 hours before slicing.
Sprinkle with powdered sugar, if desired, before serving.