To Make the Cake:

1. Preheat the oven to 350F
2. Cut parchment paper to fit a half-sheet baking pan. Butter the half-sheet baking pan with softened unsalted butter, then place the parchment paper over the buttered baking sheet. Spread some more softened butter over the parchment paper. This will allow for easy removal of the cake. Set the buttered baking pan aside.
3. To a bowl, add the flour, ground flaxseed, baking powder, salt, and pumpkin pie spice. Mix with a fork (in a whisking motion) to combine. Set the dry ingredients aside.
4. To a separate bowl or stand mixer, add the eggs and sugar. Beat those two ingredients for about 2 minutes at medium speed. Then add the pumpkin puree, and vanilla extract. Mix to combine.
5. Add the dry ingredients (the flour mixture) to the wet ingredients in 3 batches, mixing in-between each time but making sure not to over-mix.
6. Pour the mixture to the baking sheet and spread it out evenly. The batter might not look like much but once baked, it will be the right size to help create our roll. Lastly, tap the baking pan against the countertop a couple of times to help release any air bubbles.
7. Bake for 15 minutes or until a toothpick comes out clean when inserted in the center.
8. Let it sit for 5 minutes. While that’s resting, dust some powdered sugar over a clean kitchen towel (not a lot is needed, just some dusting. This will prevent the cake from sticking to the kitchen towel).
9. If needed, run a spatula along the sides of the cake to make sure the cake isn’t sticking to the sides.
10. Invert the cake onto the kitchen towel that was dusted with powdered sugar. Remove the parchment paper.
11. Using the towel, roll the cake from the short side nearest you to the other short end. Make sure it’s sitting on the seam side down. Set it aside at room temperature to cool completely (which can take 1.5 hours).Note: Rolling the cake this way helps make it easier to roll the cake once it has cooled.

To Make the Filling:

1. Add the softened cream cheese and butter to a bowl and mix with an electric mixer for about 2 minutes. Scrape down the sides when needed.
2. Measure the powdered sugar and add it to a fine mesh strainer and sift the powdered sugar into the bowl with the butter and cream cheese. Also add the salt, and vanilla extract. Mix until it’s incorporated and fluffy. Taste for salt and sweetness; add more if desired. Set it aside.

To Finish the Cake

1. Once the cake has cooled, carefully unroll the cake. Spread most of the filling evenly over the cake (making sure not to add filling to the edges/side and not to add too much filling or else it will ooze out from the sides). Note: you might not need to use all of the filling mixture.
2. Gently roll the cake the same way but this time without the towel.
3. Cover the roll with plastic wrap and place it in the refrigerator for at least 1 hour or until ready to serve. Note: I like to remove the cake from the refrigerator at least 30 minutes before my serving time.
4. Dust with powdered sugar, slice, and serve. Note: Before serving, I like to cut the ends off (save that for yourself or for later) since the swirl is more visible without the ends.
5. Keep leftovers in the refrigerator.

1.  Add the softened cream cheese and butter to a bowl and mix with an electric mixer for about 2 minutes.
2. Scrape down the sides and add the banana.
3. Mix for another minute. The mixture should be nice and fluffy.
4. Measure the powdered sugar then run it through a fine mesh strainer to sift the powdered sugar. Add the powdered sugar and mix until light and fluffy. Taste for sweetness. Add more, if desired. Note: if you would like to balance the sweetness a bit, add a small pinch of salt (about 1/8 of a teaspoon).