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

Dust a clean tea towel generously with 1/4 cup of powdered sugar and set aside.

In a medium bowl, sift together 1 cup of flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 2 teaspoons of cinnamon, 2 teaspoons of pumpkin pie spice, and a pinch of salt.

In a large bowl, beat 3 large eggs and 1 cup of sugar until pale yellow and fluffy. Mix in 1 cup of pumpkin puree and 1 teaspoon of vanilla.

Fold the dry ingredients into the wet mixture carefully and pour the batter into the prepared pan.

Bake for 14-15 minutes until the top springs back when pressed. Turn it out onto the prepared tea towel and remove parchment.

Roll the warm cake in the towel tightly and let it cool completely for about 30 minutes.

Beat together the softened cream cheese and butter until smooth, mix in 1 teaspoon of vanilla and a pinch of salt, then gradually add 2 cups of powdered sugar until fluffy.

Unroll the cooled cake and spread the cream cheese filling evenly over it.

Re-roll the cake without the towel, seam-side down, and refrigerate for at least 1 hour before serving.

Dust with powdered sugar before serving and enjoy!