Step 9:
Then, carefully unroll the cake and remove the towl. Spread the cream cheese mixture evenly over the cake and reroll the cake. Wrap the whole thing in plastic wrap (we didn't have any, so we used aluminum foil) and refrigerate. The longer you refrigerate it the better, but it has to have at least an hour. It's also good to sprinkle with powdered sugar when serving.
Serve you pumpkin cake roll with vanilla cream cheese.