Preheat your oven to 375°F (190°C) and prepare a 15x10-inch jelly roll pan by greasing it and lining it with parchment paper.

In a small bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Set aside.

In a large mixing bowl, beat the eggs and granulated sugar until thick and pale, about 3-5 minutes. Fold in the canned pumpkin and vanilla extract until well combined.

Slowly add the dry mixture to the wet ingredients on low speed until combined. Be careful not to overmix.

Spread the batter evenly in the prepared pan and bake for 13-15 minutes until it springs back lightly when touched.

Remove from oven, loosen edges, and invert onto a powdered sugar-dusted towel. Roll the cake starting from the narrow end while it's still hot.

Let the rolled cake cool completely seam side down on a wire rack.

Beat the cream cheese, sifted powdered sugar, softened butter, and vanilla until smooth and fluffy.

Unroll the cooled cake and spread the cream cheese filling evenly, then reroll without the towel.

Wrap the rolled cake in plastic wrap and refrigerate for at least one hour before serving.