Barbara Kaufman won our employee recipe contest in 2004 with this unusual, much-coveted dessert. Her pumpkin rolls became so popular with friends and family that she began making them for sale; one year, Barbara went to Hawaii on the proceeds! She generously shares her famous recipe here.
Position a rack in the lower third of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with wax or parchment paper. Brush the paper with the melted butter and set aside.
Place the eggs in a large bowl and whisk lightly. Add the sugar and pumpkin purée and whisk to blend.
In a separate small bowl, whisk the flour, cinnamon and baking soda to distribute the ingredients. Add the flour mixture to the pumpkin batter, beating to combine.
Pour the batter into the prepared pan. Bake until the cake is set and golden brown, about 10 minutes. Remove the pan from the oven and place the pan on a wire rack; let cool for 10 minutes.
Combine the cream cheese and butter in a medium bowl and beat until smooth. Beat in 1 cup of the confectioner's sugar and the vanilla. Set aside.
Place a clean tea towel on a cutting board or counter. Sprinkle evenly with some of the remaining confectioner's sugar. While the cake is still slightly warm, pick up the corners of the wax paper and transfer the cake to the tea towel, cake side down. Gently peel off the paper, being careful to keep the cake intact. Roll up the cake from the long edge and let it cool for 10 minutes more.
Gently unroll the cake and evenly spread the filling across the cake. Re-roll the cake. Trim the ends and sprinkle the top with a dusting of confectioner's sugar. Wrap the pumpkin roll in plastic wrap and refrigerate until serving time. Note that this cake also freezes well.