Preheat your oven to 375°F and line your 15x10 inch jelly roll pan with parchment paper, making sure it extends slightly over the edges for easy removal. Lightly grease the parchment with cooking spray or butter to prevent any sticking.

Beat the 3 eggs and 1 cup granulated sugar together in a large bowl using an electric mixer on high speed for about 3 minutes until the mixture becomes thick and pale yellow. Stir in the 2/3 cup pumpkin puree until fully combined and no streaks remain.

In a separate medium bowl, whisk together the 3/4 cup flour, 1 teaspoon baking soda, 2 teaspoons cinnamon, 1 teaspoon pumpkin pie spice, and 1/4 teaspoon salt until evenly distributed.

Gently fold the dry ingredients into the pumpkin mixture using a rubber spatula, stirring just until no flour pockets remain visible. If you are adding nuts, fold them in during this step so they distribute throughout the batter.

Spread the batter evenly into your prepared pan, smoothing it to the edges with your spatula so the thickness stays consistent across the entire surface. Bake for 13 to 15 minutes until the top springs back when lightly touched and a toothpick inserted in the center comes out clean.

Immediately after removing the cake from the oven, run a knife around the edges to loosen it, then turn it out onto a clean kitchen towel that you have generously dusted with powdered sugar. Peel off the parchment paper carefully, then roll the cake up tightly in the towel starting from the short end, creating a spiral log.

Place the rolled cake seam-side down on a wire rack and let it cool completely for at least one hour at room temperature.

Beat the 8 ounces softened cream cheese, 1 cup powdered sugar, 6 tablespoons butter, and 1 teaspoon vanilla extract together in a medium bowl until the mixture becomes smooth and fluffy, about 2 to 3 minutes on medium speed.

Carefully unroll the cooled cake and remove the towel, leaving the cake flat on your work surface. Spread the cream cheese filling evenly over the entire surface, leaving about a half-inch border around the edges.

Roll the cake back up without the towel this time, working slowly and keeping the roll tight as you go to prevent gaps in the spiral. Wrap the finished roll tightly in plastic wrap and refrigerate for at least 2 hours or overnight before slicing.