Preheat your oven to 375°F and line a 15 x 10-inch sheet pan with parchment paper, leaving an extra overhang on the sides to easily lift the cake from the pan after baking.
In a large mixing bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt until combined.
In a separate bowl, whisk eggs and sugars for 1 minute until thick. Add vanilla and pumpkin and whisk until just combined.
Gently fold in the flour mixture with a rubber spatula until just combined. Spread the batter evenly in the pan and bake for 13 to 15 minutes or until the cake’s top springs back when touched.
Carefully lift the parchment paper and cake onto a flat, heat-safe surface. Immediately roll the cake slowly from one short end to the other. The cake will still be very hot, so you can use a kitchen towel to help roll it up. Transfer the cake roll to a wire rack and let it cool to room temperature.
Make the cream cheese filling by combining the cream cheese, powdered sugar, butter, and vanilla until smooth and creamy.
Spread the cream cheese mixture evenly over the cake, leaving a 1/2-inch border on all sides.
Gently re-roll the cake, peeling away the parchment paper as you roll until you can remove and discard it.
Wrap the pumpkin roll tightly in plastic wrap and refrigerate for 2 hours or overnight for best results. Unwrap, dust with powdered sugar if desired, and serve cold.