Preheat your oven to 375°F (190°C) and prepare a 13x17” jellyroll pan with parchment paper.

Dust a large tea towel with powdered sugar and set it aside.

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

In a separate bowl, beat together the eggs and granulated sugar until pale and thick, then fold in pumpkin puree and vanilla extract.

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

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

Turn the cake onto the prepared tea towel and roll it up from the short end while it’s warm.

Allow the rolled cake to cool completely on a wire rack while wrapped in the tea towel.

In a mixing bowl, beat the softened unsalted butter and cream cheese together until smooth, then gradually add in vanilla extract and powdered sugar.

Unroll the cooled cake and spread the cream cheese filling evenly across the surface.

Gently re-roll the cake without the towel and place it seam-side down on a serving platter.

Cover the rolled cake with plastic wrap and chill in the refrigerator for at least 1 hour before serving.