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

Dust a clean tea towel generously with powdered sugar to prevent sticking.

Sift together all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice, and salt.

In a large bowl, beat the eggs and granulated sugar until thick and pale, then blend in pumpkin puree and vanilla.

Carefully fold the sifted dry ingredients into the wet mixture using a spatula.

Spread the batter evenly into the prepared jellyroll pan.

Bake for 14-15 minutes until the cake springs back when touched.

Immediately turn the cake onto the powdered sugar-dusted tea towel and peel off the parchment.

Roll the warm cake up in the towel and let it cool seam-side down.

Beat the softened butter and cream cheese until smooth, then gradually add vanilla and powdered sugar.

Once cooled, unroll the cake, spread the cream cheese filling, and re-roll tightly without the towel.

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

Slice into rounds, dust with additional powdered sugar, and serve.