Preheat your oven to 375°F (190°C) and prepare a jellyroll pan by lining with parchment paper and greasing lightly.

Dust a clean tea towel with powdered sugar and set it aside.

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

Beat eggs and granulated sugar together until pale and thick, then fold in the pumpkin puree and vanilla extract.

Gently combine the dry mixture into the wet mixture with a spatula until just mixed.

Spread the batter evenly in the jellyroll pan and bake for 14-15 minutes until golden brown and springs back when pressed.

Transfer the baked cake onto the dusted tea towel, peel off parchment paper, and roll the cake up with the towel while warm.

In a bowl, beat softened butter and cream cheese until smooth, then mix in vanilla extract, salt, and gradually add powdered sugar.

Once cooled, unroll the cake, spread the cream cheese filling, and then re-roll without the towel.

Wrap in plastic wrap and chill in the refrigerator for at least 1 hour before slicing.