Preheat your oven to 375°F (190°C) and prepare a jelly roll pan by lining it with parchment paper.

Prepare a clean kitchen towel by dusting it with powdered sugar.

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

In a large bowl, beat together eggs and granulated sugar until pale and fluffy. Fold in pumpkin puree and vanilla extract.

Carefully fold the dry ingredients into the wet mixture until just combined.

Spread the batter evenly in the prepared jelly roll pan and bake for 14-15 minutes.

Remove and invert the cake onto the prepared towel. Roll the cake tightly and let cool completely.

In a bowl, beat cream cheese and butter until smooth, then add powdered sugar and vanilla extract.

Unroll the cooled cake and spread the cream cheese filling evenly, leaving a border.

Re-roll the cake without the towel and refrigerate for at least 1 hour.

Slice the cake into pieces and serve with whipped cream or ice cream.