Preheat oven to 375°F (190°C). Line a 13×17-inch jellyroll pan with parchment paper and lightly grease it. Dust a clean kitchen towel with ¼ cup powdered sugar.

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

In a separate bowl, beat eggs and sugar until thick and pale. Add pumpkin puree and vanilla extract, mixing until smooth.

Fold dry ingredients into the wet mixture gently, just until combined. Spread batter evenly into the prepared pan.

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

Immediately invert the hot cake onto the sugared towel. Peel off parchment paper and roll the cake (with towel) starting from the short side. Let cool completely.

Meanwhile, beat butter until fluffy. Add cream cheese and mix until smooth. Add vanilla, cinnamon, salt, and gradually beat in powdered sugar until creamy.

Unroll the cooled cake. Spread filling evenly, then re-roll tightly without the towel.

Chill the roll for at least 1 hour before slicing. Dust with powdered sugar before serving.