Preheat your oven to 375°F (190°C).

Grease and line your baking pan with parchment paper, then sprinkle with powdered sugar.

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

In a larger bowl, beat the eggs and granulated sugar until fluffy. Mix in pumpkin and vanilla.

Gradually add the dry mix to the wet one, and fold until everything is just combined.

Spread the batter evenly in your prepared pan and bake for about 15 minutes or until a toothpick comes out clean.

Remove it from the oven and let it cool for 5 minutes. Dust a towel with powdered sugar, then invert the cake onto the towel.

Roll it up in the towel and let it cool completely.

Meanwhile, make the filling by beating the cream cheese, butter, vanilla, cinnamon, and salt until smooth. Gradually add powdered sugar until it’s well combined.

Unroll the cooled cake, spread the filling evenly, and re-roll it tightly. Chill for at least an hour before slicing.