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

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

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

In a large bowl, beat eggs and sugar until pale and fluffy, then mix in pumpkin puree and vanilla.

Slowly add the dry mixture to the wet mixture, stirring gently until just combined.

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

Remove from oven, turn it onto the powdered sugar-dusted towel, and roll it up while still warm.

Cool the rolled cake on a wire rack completely.

Beat cream cheese and butter together, then mix in vanilla, salt, and powdered sugar until fluffy.

Unroll the cooled cake, spread the cream cheese filling, and re-roll the cake tightly.

Wrap in plastic and chill in the refrigerator for at least 1 hour before slicing.

Serve sliced with a dusting of powdered sugar for a charming presentation.