Sift the dry ingredients into a large mixer bowl until there are no lumps. Stir in the eggs until the dry ingredients are moist.
Stir in the butter, yogurt and the extract until fully combined. Fold in the pumpkin until fully combined and a moist, smooth dough has formed
Scrape down the sides of the bowl and form the dough into a ball. Massage the dough ball in hands for at least 1 minute to be sure of the texture and absorb extra moisture. The dough should be very moist but not sticky
Form dough back into a ball and place back into the mixing bowl. Allow dough to sit uncovered for 10 minutes to help absorb any extra moisture
Dough will still be moist after 10 minutes but should have absorbed some of the extra moisture. Line a clean worksurface with parchment paper. Place dough in the center of the paper. Place another piece of parchment paper over the dough. Press or roll the dough out into a large rectangle about 9 x 12 inches in size and about 1/4 inch thick
Spread the filling evenly over the dough leaving a 1/2-inch border around the edges of the dough. Grasp the long end of the paper closest to you. Use the paper to steady the dough and carefully roll the dough up over the filling. Make sure the dough stays smooth and tight at all times. Dampen fingers and rub fingers lightly over the seam to seal the roll completely
Keep the paper attached and place the dough log onto a baking sheet. Place the dough log into the freezer and freeze at least 30 minutes to firm the dough up.
While the dough is in the freezer, preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper and set aside
Remove the dough from the freezer. Remove the paper off of the roll. Slice the roll into desired size slices (I cut mine into 1/2' thick slices) Use a spatula and transfer the slices to the prepared baking sheets
Place in preheated oven and bake at 350 degrees for 12 to 15 minutes or until golden. Remove from the oven and allow to cool on the pan at least 10 minutes to firm up
Once firm line a wire rack with parchment paper and transfer the slices to the wire rack. Place the slices in the refrigerator another 10 to 15 minutes or until completely cool and the cream cheese is firm. Store leftovers in an airtight container in the refrigerator up to 1 week