For the cake:

1. Preheat the oven to 350°F. Line a 10×15 jelly roll pan with parchment paper, letting it hang over the edges. Set aside.
2. Whisk the flour, baking powder, all the spices, and salt together in a small bowl until well combined. Set the bowl aside.
3. In a medium or large bowl, use an electric mixer to beat the sugar and eggs together for one minute. Add the pumpkin puree and vanilla extract, and beat until just mixed.
4. Mix in the dry ingredients until just combined. The batter should be somewhat thin, like pancake batter.
5. Pour the batter onto the parchment-lined jelly roll pan and spread it out evenly. I like to shake the pan gently and tap it lightly on the counter to make sure it’s spread nicely and evenly.
6. Bake the cake for 12 minutes or until a toothpick inserted in the center comes out clean and the cake springs back when pressed lightly.
7. While the cake is baking, lay out a tea towel and generously cover it with powdered sugar.
8. Let the cake rest for just 2 minutes in the pan, and gently run a knife around the outside edge of the pan. Invert the cake onto the tea towel, remove the parchment paper, and let it rest for 5 minutes, then gently dust the top with powdered sugar.
9. From one of the shorter sides, roll the cake with the tea towel inside, being careful not to let the cake crack. Rest the roll on a cooling rack for 30-35 minutes (do not rest for too long), make sure it doesn’t get too cool or it may crack when you unroll it.

For the filling:

1. Beat the mascarpone in a small bowl until smooth. Mix in the vanilla extract.
2. Gradually add 6 tablespoons of the heavy whipping cream to the mascarpone until it starts to get thinner and more liquid. Add the remaining heavy whipping cream and beat at medium speed until it reaches soft peaks. Add the powdered sugar, mix on medium speed until the powdered sugar is incorporated. Then, increase the speed to high and whip until the filling is stiff and spreadable.

How to Assemble:

1. Carefully unroll the cake on a flat surface. Fill the cake with more filling in what will be the center of the roll. Spread the rest of the filling evenly over the cake, leaving about ½ an inch of room from the outside edges. This will keep the filling from being squeezed out as it’s rolled.
2. Roll up the cake carefully, and wrap it tightly with plastic wrap. Refrigerate for at least 2 hours or overnight.
3. Dust with powdered sugar or serve with additional whipped cream or caramel and crushed nuts.