Preparation

1. Preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper, greasing it lightly.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
3. In another bowl, beat eggs and sugar until thick and pale, then stir in the pumpkin puree.
4. Fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.

Baking

1. Spread the batter evenly into the prepared pan and bake for 13 to 15 minutes, until the top springs back when lightly touched.
2. While the cake bakes, lay a clean towel on the counter and dust it generously with powdered sugar.
3. When the cake is done, flip it onto the towel, peel off the parchment, and roll it up gently with the towel inside. Allow it to cool completely in this rolled shape.

Filling & Assembly

1. Beat cream cheese and butter until smooth, then add powdered sugar and vanilla, beating again until fluffy.
2. Carefully unroll the cooled cake, spread the filling evenly over the surface, and roll it back up without the towel.
3. Wrap the rolled cake in plastic wrap and chill for at least one hour before slicing.