Preheat your oven to 375°F (190°C) and prep a 13x17 jellyroll pan by greasing it and lining the bottom with parchment paper.

Dust a clean kitchen towel with 1/4 cup of powdered sugar and set aside.

In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, and a pinch of salt.

In a mixer, combine eggs and granulated sugar until thick and pale. Add pumpkin puree and vanilla extract, mixing thoroughly.

Gradually fold the dry ingredients into the wet mixture until just combined.

Pour the batter into the prepared pan, spreading evenly, and bake for 14-15 minutes until set and lightly golden.

Invert the cake onto the powdered sugar-dusted towel, remove parchment paper, and roll it up gently starting from the edge.

Mix softened butter and cream cheese until smooth. Gradually add vanilla and a pinch of salt, then sift in powdered sugar.

Once the cake is cool, carefully unroll it and spread the cream cheese filling evenly across the surface.

Re-roll the cake without the towel, seam side down, and chill for at least 1 hour.

Before serving, dust the top with powdered sugar and serve with coffee or vanilla ice cream.