Preheat your oven to 375°F (190°C) and prepare a jelly roll pan (15x10 inches) with parchment paper and nonstick spray.

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

In a mixing bowl, combine flour, baking powder, baking soda, cinnamon, and pumpkin pie spice, whisking until well blended.

In a separate bowl, beat the eggs and sugar until pale and fluffy. Add pumpkin puree and vanilla extract, folding until combined.

Gradually add the dry mixture to the wet mixture, folding gently until just combined.

Spread the batter evenly in the jelly roll pan and bake for 14-15 minutes, until the cake bounces back when gently pressed.

Turn the hot cake onto the powdered sugar dusted towel, peel off parchment paper, and roll it up with the towel.

In a mixing bowl, beat the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until fluffy.

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

Chill the cake in the refrigerator for at least one hour before slicing and serving.