Step 1: Preheat your oven to 375°F (190°C). Grease a 10×15 inch jelly roll pan and line it with parchment paper, leaving a slight overhang.
Step 2: In a large bowl, beat the eggs and granulated sugar for about 5 minutes until thick and pale yellow. Stir in the pumpkin puree until well combined.
Step 3: In a separate small bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Gently fold the dry ingredients into the pumpkin mixture using a spatula.
Step 4: Spread the batter evenly into the prepared pan. Bake for 13-15 minutes or until the top of the cake springs back when touched.
Step 5: While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar. Immediately turn the hot cake out onto the towel.
Step 6: Carefully peel off the parchment paper. Starting at the narrow end, roll up the cake and the towel together. Let it cool completely on a wire rack.
Step 7: To make the filling, beat the cream cheese, butter, 1 cup powdered sugar, and vanilla extract until smooth and fluffy.
Step 8: Once the cake is cool, gently unroll it. Spread the cream cheese filling evenly over the cake, leaving a small border at the edges.
Step 9: Re-roll the cake (without the towel). Wrap it tightly in plastic wrap and refrigerate for at least 1 hour before slicing and serving.