Preheat your oven to 375°F (190°C). Line a jelly roll pan (15x10 inches) with parchment paper and lightly grease it.

Spread powdered sugar onto a clean kitchen towel.

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

In a large mixing bowl, beat the eggs and granulated sugar together until pale and fluffy, about 3-5 minutes. Mix in the pumpkin puree and vanilla extract.

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

Spread the batter evenly across the prepared jelly roll pan and bake for 14-15 minutes.

Turn the cake out onto the sugared kitchen towel and roll it up tightly while warm.

Let the rolled cake cool completely on a wire rack for about 30 minutes.

Beat together the cream cheese and unsalted butter until smooth. Gradually mix in the vanilla, ground cinnamon, and sifted powdered sugar.

Unroll the cake and spread a layer of cream cheese frosting over the surface. Re-roll the cake tightly.

Chill the rolled cake in the refrigerator for at least 1 hour before slicing.