Preheat oven to 375°F (190°C) and prepare a 13×17” jelly roll pan with parchment paper.

Dust a clean tea towel generously with powdered sugar and set aside.

In a bowl, whisk flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.

In another bowl, beat eggs and sugar until thick and pale; add pumpkin puree and vanilla.

Combine wet and dry ingredients gently until just mixed.

Spread the batter evenly in the pan and bake for 14–15 minutes, or until the cake springs back when touched.

Immediately turn the hot cake onto the prepared towel, peel off parchment, and roll with the towel from the short side.

Let the rolled cake cool completely on a wire rack.

For the filling, beat butter and cream cheese until smooth. Add vanilla, salt, cinnamon, and powdered sugar gradually until fluffy.

Carefully unroll the cooled cake, spread filling evenly, and re-roll without the towel.

Chill for at least 1 hour before slicing.

Dust with powdered sugar before serving.