Preheat the oven to 375°F. Line a 15x10x1-inch baking sheet with parchment paper, then spray the paper with nonstick spray.
Mix the flour, baking soda, baking powder, pumpkin pie spice, and salt in a small bowl, and set aside.
¾ cup all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, 2 teaspoons pumpkin pie spice, ½ teaspoon salt
In a large mixing bowl, beat the eggs on high speed for 5 minutes, until light and foamy. Gradually add sugar, beating well.
3 eggs, 1 cup granulated sugar
Mix the pumpkin puree into the egg mixture on low speed.
⅔ cup pumpkin puree
Add the dry ingredients and mix until just combined and the flour is no longer visible.
Spread the batter evenly onto the prepared the baking sheet. Reserve ¼ cup of pecans for garnish and sprinkle the remaining pecans over the pumpkin batter.
Bake for 15 minutes, or until the cake springs back when gently touched. Meanwhile, lay a sheet of parchment paper onto the counter and sprinkle it with powdered sugar. Once the cake is fully baked, remove from the oven and turn onto the parchment.
Starting at the narrow end, roll the parchment and cake together, then cool completely. Carefully unroll the cake and spread the filling over the cake, then reroll and refrigerate at least 1 hour, or until ready to serve.
When ready to serve, sprinkle with reserved candied pecans and dust with additional powdered sugar and slice into one inch slices. Clean knife in between cuts for the best presentation.
powdered sugar