Preheat your oven to 375°F and grease a 10×15-inch jelly roll pan. Line it with parchment paper, leaving an overhang on both sides.
In a bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
In a large bowl, beat the eggs and sugar until thick and pale. Add the pumpkin puree and mix until smooth. Gradually fold in the dry ingredients.
Spread the batter evenly in the prepared pan and bake for 13-15 minutes, or until the cake springs back when lightly pressed.
Let the cake cool for 5 minutes, then carefully roll it up – with the parchment paper still attached – and let it cool completely.
For the filling, beat the cream cheese, butter, powdered sugar, and vanilla extract until smooth.
Once the cake has cooled, unroll it, spread the cream cheese mixture evenly, and re-roll the cake without the parchment paper.
Dust with powdered sugar and slice for a delightful dessert.

Delicious Pumpkin Dessert Recipes