Heat oven to 375°F. Grease a 10 X 15 inch jelly roll pan with nonstick cooking spray then line with parchment paper. Spray the top of the parchment with cooking spray then lightly sprinkle with flour; set aside.
Whisk the dry ingredients together in a medium bowl.
Using the high speed of an electric mixer or with a hand mixer in a large bowl, beat the eggs until slightly thickened and frothy, about 5 minutes.
Using low speed gradually add sugar and pumpkin, beating until combined. With a rubber spatula add the dry ingredients to the wet ingredients and fold in until just combined.
Pour the batter into the prepared pan and spread into an even layer and drop the pan on the counter a few times to even and eliminate air bubbles.
Bake until the top springs back when lightly touched, about 15 minutes.
Meanwhile, sprinkle a clean, thin, lint-free tea towel with powdered sugar and set aside.
Once out of the oven let the cake cool for 3 minutes.
Loosen the cake from the edges of the pan and turn upside down ‘invert’ onto the prepared tea towel then carefully peel off the parchment paper.
Slowly, tightly, roll the cake in the towel, working from short end to short end.
Transfer the cake roll in the towel to a wire rack to cool until it reaches room temperature - about 2 to 3 hours.