Preheat your oven to 375°F (190°C) and line a jellyroll pan with parchment paper, greasing it lightly.

Dust a clean kitchen towel generously with powdered sugar.

In a medium mixing bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice, and salt.

Using a hand mixer, beat the eggs and granulated sugar together until pale and slightly thickened. Then add the pumpkin puree and vanilla extract.

Gently fold the dry ingredients into the wet mixture using a spatula until there are no visible flour streaks.

Pour the batter into the prepared jellyroll pan and bake for 14-15 minutes until golden brown.

Allow the rolled cake to cool completely on a wire rack. Meanwhile, mix cream cheese, unsalted butter, vanilla extract, and powdered sugar until smooth.

Once the cake is cool, unroll it and spread the cream cheese filling evenly. Roll it back up tightly.

Wrap the assembled roll cake in plastic wrap and refrigerate for at least 1 hour before serving.