Preheat your oven to 375°F (190°C). Grease a jellyroll pan with butter and line with parchment paper.

Dust a clean kitchen towel with powdered sugar and set aside.

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice, and salt.

In another bowl, beat the eggs and granulated sugar for 2 minutes until pale. Add pumpkin puree and vanilla, mixing until smooth.

Fold the dry mixture into the wet ingredients, spread evenly in the pan, and bake for 14-15 minutes until golden.

Roll the cake with the towel while warm and let it cool.

Prepare the filling by beating cream cheese and butter until smooth, then gradually add powdered sugar until creamy.

Once cooled, unroll the cake, spread the filling evenly, and roll it back up without the towel.

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

Slice and serve with a dusting of powdered sugar.