Preheat your oven to 375°F (190°C). Lightly grease a 10x15-inch jelly roll pan, then line it with parchment paper and grease the parchment.

In a medium bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt.

In a separate large bowl, beat the eggs and sugar together for about 3 minutes, until thick and pale. Add the pumpkin puree and mix well.

Gently fold the dry ingredients into the pumpkin mixture just until blended.

Spread the batter evenly in the prepared pan and bake for 12-14 minutes.

Immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar. Roll the cake up in the towel and allow it to cool completely for about 45 minutes.

While the cake cools, beat together the cream cheese and butter until smooth and creamy. Add the powdered sugar and vanilla extract, and mix until light and fluffy.

Unroll the cooled cake, spread the filling evenly over the surface, and roll the cake carefully without the towel.

Wrap the rolled cake tightly with plastic wrap and refrigerate for at least 1 hour.

Before serving, dust with more powdered sugar, slice, and enjoy!