Clear your kitchen counter and gather all your ingredients. Preheat the oven to 350°F (175°C) and line a 15×10-inch jelly roll pan with parchment paper.

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

In a large mixing bowl, beat together the eggs and granulated sugar using an electric mixer on high speed until light and fluffy, approximately 3-5 minutes.

Gently fold in the pumpkin puree and vanilla into the egg mixture until well combined.

Slowly add the dry ingredients into the wet mixture, folding carefully to combine without losing volume.

Spread the batter evenly into the prepared jelly roll pan.

Bake for approximately 15-20 minutes or until a toothpick inserted in the center comes out clean.

Dust a clean kitchen towel with powdered sugar. Once baked, invert the cake onto the towel, carefully peeling off the parchment paper. Roll the cake tightly in the towel and let it cool on a wire rack.

In a mixing bowl, combine the softened cream cheese, butter, vanilla, cinnamon, and sea salt. Mix until smooth.

Gradually add in the powdered sugar until the mixture is fluffy and well-combined.

Once the cake has completely cooled, gently unroll it from the towel and spread the cream cheese filling evenly across the surface.

Carefully re-roll the cake without the towel, ensuring it remains tight. Wrap the rolled cake in plastic wrap and refrigerate for at least an hour to set.