Preheat your oven to 375°F (190°C) and line a 13x17" jellyroll pan with parchment paper.

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

In a separate bowl, beat together the eggs and granulated sugar until pale and thick, about 3-5 minutes. Fold in the pumpkin puree and vanilla extract.

Gently fold the dry ingredients into the wet mixture until combined.

Transfer the batter to the prepared jellyroll pan and spread evenly.

Bake for 14-15 minutes until the cake springs back when pressed.

Roll the cake with the towel while warm to shape it, let it cool completely.

Beat the butter until fluffy, then mix in the cream cheese. Add the vanilla extract and powdered sugar until desired sweetness.

Unroll the cooled cake, spread the frosting, and re-roll it tightly. Refrigerate for at least 1 hour.

Slice the cake into 1-inch pieces and dust with powdered sugar before serving.