Preheat your oven to 375°F (190°C) and prepare a 13x17” jellyroll pan by lining it with parchment paper and lightly greasing it.

Dust a large tea towel evenly with 1/4 cup of powdered sugar to prevent sticking when rolling the cake.

Whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice, and salt in a mixing bowl.

In another bowl, beat the eggs and granulated sugar until pale and thick. Stir in the pumpkin puree and vanilla extract until smooth.

Gently fold the dry ingredients into the wet mixture, being careful not to overmix.

Pour the batter into the prepared jellyroll pan and spread evenly. Bake for 14-15 minutes or until the cake springs back when touched.

Once baked, turn the hot cake onto the prepared towel while warm and roll it up tightly. Allow it to cool completely rolled up.

Beat the softened cream cheese and butter together until creamy. Gradually add the powdered sugar and mix until fluffy.

Unroll the cooled cake and spread the cream cheese filling evenly before carefully re-rolling without the towel.

Wrap the roll in plastic wrap and chill in the fridge for at least 1 hour to set.

Unwrap and slice the cake into generous pieces. Dust with powdered sugar before serving.