Preheat oven to 350°F (175°C).

In a large bowl, beat eggs until light and fluffy.

Add pumpkin, sugar, salt, baking soda, flour, and cinnamon to the bowl.

Mix until all ingredients are well combined and the batter is smooth.

Grease a cookie sheet and line it with wax paper.

Pour the batter onto the prepared cookie sheet and spread evenly.

Bake in the preheated oven for 15 minutes, or until a toothpick inserted into the center comes out clean.

Lay a clean dish towel on the counter and sprinkle it generously with powdered sugar.

Once the cake is done, remove it from the oven and immediately turn it out onto the prepared towel.

Carefully peel off the wax paper using a knife.

Roll the cake up lengthwise (like a jelly roll) in the dish towel.

Allow the rolled cake to cool for 10 minutes to set its shape.

Unroll the cake gently and spread your favorite cream cheese frosting (not included in ingredients).

Reroll the cake tightly without the towel and wrap in plastic wrap.

Refrigerate for at least 30 minutes before slicing and serving.