Preheat your oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper, letting it hang over the edges for easy removal later.

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

In a separate large bowl, beat the eggs and granulated sugar together until light and fluffy. Stir in the pumpkin puree and vanilla extract until well combined.

Gradually add the dry ingredients to the pumpkin mixture, mixing gently until just combined.

Pour the batter into the prepared pan, spreading it evenly. Bake for about 13-15 minutes, or until the cake springs back when lightly touched in the center.

While the cake is baking, prepare a clean kitchen towel by dusting it with the powdered sugar.

Once the cake is done, immediately run a spatula around the edges to loosen it. Invert the cake onto the prepared towel, peel off the parchment paper, and roll it up tightly in the towel, starting from the short end. Allow it to cool completely while in the towel.

In the meantime, make the filling by beating together the cream cheese, softened butter, vanilla extract, ground cinnamon, sea salt, and powdered sugar until smooth and creamy.

Once the cake is completely cooled, unroll it gently and spread the cream cheese filling evenly over the surface. Roll it back up carefully and transfer it to a serving platter.

Dust with additional powdered sugar before slicing.