Pumpkin Roll is sticky on outside after refrigarate

My husband has made pumpkin roll three times. They all tasted delicious but it the outside surface of the rolls were wet, slightly sweaty(?). One recipe asked for the parchment paper to be greased, and we thought that was the issue. The third time he did not grease the parchment paper but still had the same issue although not as bad. We tried rolling it in confectioners sugar but the sugar melted into the roll. The third time instead of cream cheese filling he used blueberry jam, it was a nice pairing, yum!

Your pumpkin roll recipe is an example of a cream-filled or jelly-roll cake (roll being the operative word).
Most, including yours, ask you to roll the cake in a towel shortly after it comes out of oven. This process (when the cake is still warmish) gives the cake its characteristic shape and still allows you to fill it (later, after cooling).
One recipe from the reliable King Arthur Flour website suggests parchment paper as an alternate wrapping. (It won't stick.)
https://www.kingarthurflour.com/recipes/pumpkin-cream-cheese-roll-recipe
This time, you used plastic wrap. Not sure, but I suspect the warm cake and the plastic wrap bonded. Options:
1) If you're worried about the (small) amount of plastic now on the cake, discard.
2) If not worried, but it still looks ugly (pulls away in clumps, etc) when you unroll, there's always the classic "save" - renaming it and making it into something else. You could make it all into or portions into a trifle or parfait, using the cream cheese filling from the original, or ice cream, or custard to layer the bits. Top with something crunchy for contrast - nuts, peppermint candies, chocolates. Chill (or freeze, if ice cream) and serve.
3) If you have your heart set on a beautiful pumpkin roll cake, I'm afraid you'll have to start over.
Hope this all helps

Recipe from /www.verybestbaking.com/recipes/32372/LIBBYS-Pumpkin-Roll

What is the recipe? Please provide link, then we can better suggest what went wrong or how fix...