In a large bowl, combine sugar, pumpkin puree, flour, eggs, pumpkin pie spice, and baking soda.
Pour the cake batter onto the parchment paper lined jelly roll pan. Bake at 375°F for 14 to 16 minutes.
Remove cake from the oven and place the cake upside down onto a clean kitchen towel sprinkled with powdered sugar.
Roll the towel and the cake together, and allow the cake to cool.
Add the cream cheese, powdered sugar, butter, and vanilla to a medium bowl.
Use a hand mixer to combine the ingredients until smooth.
Use a spatula to spread the filling over the inside of the cake, but don't try to make it lay flat.
After filling the cake, roll the cake back up and wrap it tightly in plastic wrap. refrigerator for 1-2 hours to set.
Serve chilled or warm with extra powdered sugar.
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