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

Dust a clean large tea towel with powdered sugar.

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

In another bowl, beat eggs and sugar until pale, then blend in pumpkin puree and vanilla extract.

Fold the dry ingredients into the wet mixture gently.

Spread batter in the prepared pan and bake for 14-15 minutes.

Remove the cake, flip onto the tea towel, and roll it up tightly.

Prepare the cream cheese frosting by beating cream cheese and butter until smooth, then mix in powdered sugar.

Unroll the cooled cake, spread frosting, then re-roll it carefully.

Chill in the refrigerator for at least 1 hour before serving.