to make the cake:

heat oven to 375°

grease 15 x 10-inch jelly-roll pan, line with parchment paper

grease and flour paper

sprinkle a thin, cotton kitchen towel with powdered or granulated sugar and set aside

stir together flour, baking powder, baking soda, spices and salt in small bowl

beat eggs and granulated sugar in large mixer bowl until thick

beat in pumpkin

stir in flour mixture

spread evenly into prepared pan

bake for 13 to 15 minutes or until top of cake springs back when touched

immediately loosen and turn cake onto prepared towel

carefully peel off paper, roll up cake and towel together, starting with narrow end

cool on wire rack

to make the filling:

beat cream cheese and butter together until smooth

mix the milk and the espresso powder together and set aside, you don't want any grains left so you need to stir it 2-3 times before adding it to the frosting

add the powdered sugar to the cream cheese mix and stir to combine

stir up the espresso powder and milk mix a few times then add to the frosting and beat well