Preheat the oven to 350°F/175⁰C.

Lightly grease a 10 x 15” jelly roll pan with non-stick cooking spray. Place about an 18-inch piece of parchment paper on top so it sticks, leaving an extra inch of parchment sticking up on both long sides of the pan so that you can easily lift the cake out after baking. Lightly grease the parchment paper.

In a large bowl, add the eggs, sugar, and pumpkin puree and mix well. Add in the flour, baking soda, salt, pumpkin pie spice, cardamom, and vanilla and whisk until combined. Pour into a parchment-lined pan, spreading to fill completely. Bake for 12-15 minutes until a toothpick inserted in the center comes out clean.

Layout a large kitchen towel on the counter; dust with powdered sugar. Lift the pumpkin cake from the jelly roll pan, and immediately flip onto the towel. Gently remove parchment paper and dust with more powdered sugar (optional). Starting at the short end, with the towel wrapped around it, tightly (but GENTLY) roll the cake into a log. Allow to cool for approximately 45 minutes – 1 hour.

Add all filling ingredients to a stand mixer (or bowl with handheld mixer) and beat on medium-high until smooth.

Gently unroll pumpkin cake after it has cooled – it’s fine if it is still slightly curled.

Spread filling all over the cake, then re-roll and dust with more powdered sugar.

Slice into servings and serve on a plate.

Grate pecans in a cheese grater, and dust each serving with the pecans.