Preheat oven to 375°F. Prepare a 15 x 10 in jelly roll pan by greasing and lining it with parchment paper. I lightly grease the paper after putting it in the bottom of the pan.
To make the cake whisk together the flour, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl. Beat together the eggs, sugar and pumpkin, separately in a large bowl. Gently fold in the flour mixture into the wet ingredients. Stir until just combined.
Pour the batter into the prepared baking pan. Bake for 12-14 minutes or until a toothpick inserted comes out clean. This cake is thin and will bake quickly so keep an eye on it. While baking, prepare a light cotton kitchen dish towel by dusting it generously with powdered sugar.
When the cake is done, immediately loosen and flip out onto the cotton dish towel. Peel off the paper and roll the cake up in the towel, starting with the narrow end.
Let cool completely on wire rack. Meanwhile, prepare the cream cheese filling. Beat the softened cream cheese with the sugar and butter and vanilla, until light and fluffy.
When the cake is cool, unroll it from the towel and carefully spread the filling onto the cake. Re-roll the cake tightly. Dust with additional powdered sugar if desired. Chill for at least 2 hours before serving. Slice into 1 inch slices.