Mix all dry ingredients together in seperate bowl.
Mix wet ingredients in larger bowl than add to dry ingredients, mixing until combined.
For the filling:.
Beat together the creme cheese and the 4 TBS butter until creamy. Mix in powdered sugar and vanilla.
Pour pumpkin batter onto a waxed -paper lined 13 X 5 jelly roll pan. Bake for 15 minutes at 375 degrees.
Remove and let cool for 10 minutes in pan.
Remove from pan holding wax paper in hands and place on tea towel for another 10 minutes to cool some more.
Roll up cake in towel and keep that way for a minute or so.
Unroll and place cake on saran wrap , taking off wax paper carefully.
Spread cremem cheese filling to within an inch of all sides of cake, and then starting with short side of cake , roll up cake tightly and slowly.
Wrap entire cake in saran wrap(don't worry too much about oozing if any-this can be removed later).
Place in fridge or freezer until ready to serve.
If serving soon after making cake roll , then refrigerate for at least 2 hours before slicing.
If freezing cake roll, you can let defrost first to serve whole , but I prefer to slice while frozen for cleaner cut cake slices and then serve individually w/ maybe some caramel sauce drizzled on top!