Preheat the oven to 350 degrees and prepare a 9x13 cake pan by lightly spraying with non-stick spray and add a layer of parchment paper to cover the bottom of the pan. Grease the entire pan with vegetable shortening and dust with flour. (I know this seems extreme, but you will thank me later)
Prepare the cake batter by adding the eggs and sugar into a large mixing bowl and mix on high speed for 1-2 minutes or until light and fluffy.
Add the pumpkin and vanilla extract and mix until just combined.
Add the flour, pumpkin spice, baking soda, baking powder, and salt and mix until just combined.
Pour into the prepared baking sheet and smooth out and level as best as you can.
Bake for 13-15 minutes or until a toothpick inserted in the center comes out clean. (it took mine exactly 13 minutes)
Immediately after you remove the cake from the oven, CAREFULLY run a butter knife or spatula around the edge of the cake, and remove the cake using the parchment paper, and place it on a tea towel.
Generously dust with confectioner's sugar and roll tightly from small end to small end (with the parchment paper still attached)
Roll in the tea towel, and place in the refrigerator until completely cool.