Preheat your oven to 375 degrees F. Grease a half-sheet baking tray and line it with parchment paper.
In a medium bowl, combine the dry ingredients: all-purpose flour, pumpkin pie spice, baking powder, and salt. Whisk them together until they are well mixed.
In a large bowl, combine eggs and granulated sugar. Using a hand mixer, beat them on medium speed for about 4 to 5 minutes until the mixture turns pale and light.
Add the vanilla extract and pumpkin puree to the egg mixture. Whisk vigorously until everything is combined.
Gently fold the dry ingredient mixture into the wet mixture. Pour the batter into the prepared baking tray, spreading it evenly.
Tap the tray on the counter a few times to release any air bubbles. Bake in the preheated oven for 13 to 15 minutes, or until a toothpick inserted in the middle comes out clean.
While the cake bakes, prepare a clean kitchen towel by dusting it generously with powdered sugar. Once the cake is done, carefully flip it onto the kitchen towel.
Start rolling the cake from one short end, using the towel to assist you. Allow the rolled cake to cool completely.
Prepare the cream cheese filling by beating cream cheese and unsalted butter together until well combined.
Gradually add the powdered sugar in batches, mixing until smooth. Increase the speed to medium-high and beat for 4 to 5 minutes until the filling is light and fluffy.
Once the cake is completely cool, unroll it gently and spread the prepared filling evenly over the surface. Carefully roll it back without the towel.
Wrap the cake roll in cling wrap and refrigerate it for at least an hour to help it firm up. Dust the top with powdered sugar before serving.
