Pumpkin Roll with Grandma Alice!

This pumpkin roll cake with a homemade pumpkin seed brittle on top is a real crowd pleaser! And while it's a recipe that's been around for years, there's nothing better than a classic for Thanksgiving!
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INGREDIENTS
3 large eggs
1 cup sugar
2/3 cup pumpkin
3/4 cup flour
1 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp cloves
For the filling:
8 oz cream cheese, room temperature
6 tbsp butter, room temperature
1 cup sifted powdered sugar
1 tsp vanilla extract
For the pumpkin seed brittle:
1/2 cup water
1 cup sugar
1/2 cup corn syrup
1 1/2 tbsp butter
1 cup raw pumpkin seeds
3/4 tsp baking soda
1 tsp vanilla extract
1 1/2 tsp cinnamon
INSTRUCTIONS
For the cake:
Preheat oven to 350°F. Grease a jelly roll 15.5" x 10.5" pan. Line it with parchment, grease the parchment, and set it aside.
In a small bowl, combine the flour, salt, baking soda, baking powder, cinnamon, and cloves. Whisk to combine and set aside.
In a large bowl, combine the eggs with the sugar. Beat until thickened and the mixture creates ribbons on itself, 3-5 minutes. Add the pumpkin and gently whisk to incorporate.
Fold in the dry ingredients until no dry streaks remain. Pour into prepared baking pan and bake until the center springs back or a wooden skewer inserted comes out mostly clean, 13-15 minutes.
Dust a thin kitchen towel with 1/4 cup of powdered sugar. When the cake is ready, remove it from the oven and invert onto the prepared towel with the top of the cake down on the powdered sugar. Starting with a short end, roll up while the cake is hot with the towel rolled into the cake. Set on a cooling rack and allow to fully cool to room temperature before filling, 1-2 hours.
While the cake is cooling prepare the filling. In a large bowl, beat the cream cheese and butter until smooth, 2 minutes. Add the powdered sugar and vanilla. Beat until the powdered sugar is incorporated and smooth, 2 minutes.
When the cake is cooled to room temperature, slowly unroll it from the towel. Add the filling and spread to an even layer. Gently roll the cake back up without the towel and wrap it in plastic wrap. Chill the filled cake for 1 hour before serving or store in the freezer for up to 2 weeks.
For the brittle:
Butter a 9×13 baking sheet and set it aside.
In a 4-quart saucepan, combine the water, sugar, and corn syrup. Stir to dissolve and bring to a boil over medium heat. Boil until the mixture reaches 250°F, 8-10 minutes.
Once at 250°F, add the butter and pumpkin seeds. The mixture will cool down. Bring back to a boil and cook until the mixture reaches 310°F, 5-8 minutes.
Remove from the heat and add the baking soda, vanilla, and cinnamon. Stir to combine. The mixture will look airy and white.
Immediately pour onto the prepared sheet pan without touching it once it's on the pan. Allow it to cool to room temperature before breaking into pieces, 2-3 hours.