Preparation Steps

• Preheat oven to 375°F (190°C). Line a 15x10 inch jelly roll pan with parchment paper and grease lightly. Dust parchment paper with a little flour.
• In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, allspice, and salt.
• In a separate bowl, beat the eggs and granulated sugar with an electric mixer on high speed for 5 minutes, until thick, pale yellow, and fluffy.
• Beat in the vanilla extract and pumpkin puree until well combined.
• Gently fold the dry ingredients into the wet ingredients until just combined. Pour the batter into the prepared pan and spread evenly.
• Bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when lightly touched.
• While the cake is baking, sprinkle a clean kitchen towel with powdered sugar. Immediately upon removing the cake from the oven, invert it onto the prepared towel. Carefully peel off the parchment paper and sprinkle the cake lightly with more powdered sugar. Roll up the cake with the towel, starting from one of the short ends, while it is still warm. Place on a wire rack to cool completely.
• For the filling, beat the cream cheese, powdered sugar, Greek yogurt, and vanilla extract until smooth and creamy. Fold in the chopped walnuts if using.
• Once the cake is completely cool, carefully unroll it. Spread the cream cheese filling evenly over the cake. Re-roll the cake tightly, starting from the same short end. Transfer to a serving platter.
• Chill for at least 2 hours, or preferably overnight, to allow the filling to set. Before serving, dust lightly with powdered sugar.