Preheat your oven to 375°F (190°C). Grease a 15x10-inch jelly roll pan, line the bottom with parchment paper, and grease the parchment paper with baking spray. In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.

In a large bowl (or stand mixer), beat the room-temperature eggs and granulated sugar on high speed for 3 full minutes until thick, pale ribbons form. Gently fold in the pumpkin puree and vanilla extract. Add the dry flour mixture and fold with a spatula just until no flour pockets remain.

Spread the batter evenly into the prepared pan, smoothing the corners with an offset spatula. Bake for 13 to 15 minutes, or until the top springs back when gently pressed with your fingertip.

WHILE BAKING: Generously dust a clean, lint-free cotton kitchen towel with 1/4 cup of powdered sugar. Immediately upon pulling the cake from the oven, invert it onto the sugared towel. Gently peel off the parchment paper. While piping hot, carefully roll up the cake AND towel together starting from the short end. Place on a wire rack seam-side down to cool completely (about 1.5 to 2 hours). This teaches the warm cake "muscle memory" and prevents any cracking!

In a mixing bowl, beat the softened cream cheese and butter on medium-high speed for 2 minutes until light and fluffy. Beat in sifted powdered sugar, vanilla, and salt until silky and spreadable.

Carefully unroll the cooled cake flat. Spread the cream cheese filling evenly across the cake, leaving a 1/2-inch border at the edges. Re-roll the cake without the towel. Wrap tightly in plastic wrap and chill in the refrigerator for at least 1 hour (or overnight) to set.

Transfer the chilled pumpkin roll to a serving platter. Dust the exterior generously with sifted powdered sugar. Slice into 1-inch thick spiral rounds using a clean, warm serrated knife (wiping the blade between each slice) and serve!