Preheat the oven to 375 degrees. Line a 10x15 in pan (jelly roll pan) with parchment paper that hangs about 1 inch over the sides. Spray with nonstick spray.
In a large mixing bowl, beat your eggs, sugar, pumpkin and vanilla extract until smooth.
In a separate bowl mix together your flour, baking soda, cinnamon, pumpkin pie spice, and salt.
Add the dry mixture to the wet mixture slowly while stirring.
Pour the mixture onto the parchment in the prepared pan. Spread evenly over the top.
Bake for 14-18 minutes until the cake springs back when you touch it.
Remove from oven and allow to cool for just a couple minutes. Remove the cake from the pan with the parchment paper.
Roll the cake roll up in the parchment paper, with the parchment paper still on the bottom. Roll it short end to short end. Allow to cool completely.