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

Sprinkle a clean tea towel with powdered sugar and set aside.

In a medium bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice, and salt and whisk until uniform.

In a separate large bowl, beat together the room temperature eggs and granulated sugar until pale and slightly thickened. Gently fold in the pumpkin puree and vanilla extract.

Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.

Spread the batter evenly onto the prepared jellyroll pan and bake for 14 to 15 minutes, or until the cake springs back lightly.

Once baked, turn the cake onto the powdered sugar-dusted towel while it's still warm. Roll the cake with the towel tightly but gently.

While the cake cools, prepare the cream cheese frosting by beating together the softened unsalted butter and cream cheese until creamy, then gradually add powdered sugar and vanilla.

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

Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 1 hour before slicing and serving.