First, you have an already sprayed cookie sheet. Then placed a piece of parchment paper on top of the sprayed cookie sheet.
Spray the top of that parchment paper as well, then pour in the prepared batter and smooth it out. Tap on the counter a few times to remove excess air bubbles.
KEY: once out of the oven, remove the pumpkin roulade from the cookie sheet and place on a counter top. Do NOT remove the parchment paper from the cooked cake.
Layout a kitchen towel flat. Then lay a clean piece of parchment paper in the middle of the towel. Fold back the parchment paper edges so it will lay flat. Next sprinkle powder sugar on top of the parchment paper and cover the entire piece.
KEY: Move the cooked pumpkin roulade cake. Place it on top of the parchment paper with the powder sugar. Peel away the parchment paper. Add the buttercream filling and spread out all over.
Move the cooked cake to the edge of the parchment paper underneath. Line it up perfectly. Next slide that to the very edge of the kitchen towel.
Begin rolling, slowly, somewhat tightly to create a nice spiral presentation.
Cut of a piece from both ends for a clean plating appearance