Preheat your oven to 375°F (190°C) and line a 13x17” jellyroll pan with parchment paper, greasing it lightly.

Dust a large tea towel with powdered sugar to prevent sticking.

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

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

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

Spread the batter in the prepared pan and bake for 14-15 minutes until lightly golden.

Turn the cake onto the powdered sugar-dusted towel, carefully roll it up and let it cool completely.

Beat cream cheese and softened butter until smooth, then add vanilla extract and powdered sugar.

Once the cake is cool, unroll it and spread the cream cheese filling, then re-roll tightly without the towel.

Chill in the refrigerator for at least 1 hour before serving.