Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.

In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.

In a large bowl, beat the eggs and granulated sugar for 3–4 minutes, until pale and slightly thickened.

Add the vanilla extract and pumpkin puree and mix until smooth.

Gently fold the dry ingredients into the pumpkin mixture until just combined. Do not overmix.

Spread the batter evenly into the prepared pan.

Bake for 12–15 minutes, until the center springs back lightly when touched.

While the cake bakes, place a clean kitchen towel on the counter and generously dust it with powdered sugar.

Immediately turn the hot cake onto the prepared towel and carefully peel away the parchment paper.

Starting from one short end, gently roll the cake and towel together into a spiral.

Place the rolled cake on a wire rack and allow it to cool completely.

For the filling, beat softened cream cheese and butter until smooth and creamy.

Add powdered sugar, vanilla extract, and salt. Beat until smooth and fluffy.

Carefully unroll the cooled pumpkin cake.

Spread the cream cheese filling evenly over the cake, leaving about a ½-inch border around the edges.

Carefully roll the cake back up without the towel, starting from the same short end.

Wrap the pumpkin roll tightly in plastic wrap.

Refrigerate for at least 1 hour before slicing.

Dust with powdered sugar, slice with a sharp knife, and serve.