• Preheat oven to 375 degrees F and line a jelly roll pan with parchment paper. Set aside.
• In a medium bowl, combine cake flour, eggs, melted butter, and whisk. Make sure your melted butter is cooled slightly before adding in with your eggs.
• Then combine apple cider vinegar, vanilla extract, cinnamon, pumpkin puree and whisk until smooth.
• Pour batter into pan and bake for 15 minutes.
• When done, place on a cooling rack and let cool completely.

Cream Cheese Filling

• To prepare the filling, combine all ingredients in the bowl of a stand mixer and beat until light and fluffy.
• Gently spread cream cheese mixture onto it.
• Roll the cake up again carefully, and wrap tightly in plastic wrap.
• Allow cake to chill in the fridge for 1 hour.
• Remove plastic wrap and dust cake with powdered sugar. Slice and serve.