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

Dust a clean tea towel generously with powdered sugar.

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

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

Fold the dry ingredients into the wet mixture until just combined.

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

Turn the cake onto the powdered sugar-dusted tea towel, peel off the parchment, and roll it up while warm.

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

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

Re-roll the cake tightly and chill in the refrigerator for at least 30 minutes.

Slice the chilled cake into pieces and dust with powdered sugar before serving.