Preheat oven to 375°F (190°C). Grease a 15x10-inch jelly roll pan and line with parchment paper, greasing the top of the parchment as well.

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

In a stand mixer or large bowl, beat eggs and granulated sugar on high speed for 3 to 4 minutes until thick, pale, and ribbony. Beat in pumpkin puree and vanilla.

Fold in dry ingredients with a silicone spatula just until combined. Spread batter evenly into prepared pan. Bake for 13 to 15 minutes until top springs back when lightly touched with your finger.

While cake bakes, lay a clean cotton tea towel flat on your countertop and dust generously with ¼ cup powdered sugar.

Immediately upon removing cake from oven, invert hot cake onto the sugar-dusted towel. Gently peel off parchment paper.

Starting at the narrow end, roll cake and towel together tightly into a log. Set on a wire rack to cool completely rolled up for 1 to 2 hours.

In a medium bowl, beat softened cream cheese, butter, powdered sugar, and vanilla until ultra-smooth and fluffy.

Carefully unroll the cooled cake log (it is normal for edges to curl slightly). Spread cream cheese filling evenly over cake, leaving a ½-inch border at edges.

Reroll cake tightly without the towel. Wrap firmly in plastic wrap and refrigerate for at least 2 hours (or overnight) to set clean slices. Dust with powdered sugar before serving.