Preheat your oven to 375°F (190°C).

Line a jelly roll pan (13x17 inches) with parchment paper and lightly grease it.

Sprinkle 1/4 cup of powdered sugar on a clean tea towel.

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice blend, and salt.

In a separate bowl, beat the eggs and granulated sugar until thick and pale, then add pumpkin puree and vanilla extract.

Gently fold the dry ingredients into the wet ingredients until just combined.

Spread the batter into the prepared jelly roll pan and bake for 14-15 minutes.

Invert the cake onto the powdered sugar-dusted towel and roll it tightly.

Beat cream cheese and butter until smooth, then mix in vanilla extract and sifted powdered sugar.

Unroll the cooled cake, spread the cream cheese filling, and re-roll tightly.

Chill in the refrigerator for at least 1 hour before slicing.

Slice the cake with a serrated knife and dust with powdered sugar before serving.