Preheat your oven to 375°F (190°C). Grease a 10x15-inch jelly roll pan, line it with parchment paper, and grease the parchment.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

In a large bowl, beat together the eggs and granulated sugar until thick and pale yellow (about 2-3 minutes).

Mix in the pumpkin puree and vanilla extract until well combined.

Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Avoid overmixing.

Spread the batter evenly into the prepared jelly roll pan using a spatula.

Bake the cake for 12-15 minutes, or until lightly browned and springs back when touched.

Prepare a clean kitchen towel by dusting it with powdered sugar.

Remove the cake from the oven, invert it onto the prepared towel, and carefully peel off the parchment paper.

Starting at one end, roll the cake tightly in the towel without pressing too hard. Allow it to cool completely on a wire rack.

While the cake is cooling, prepare your filling by beating together the softened cream cheese, powdered sugar, butter, and vanilla extract until smooth.

Once the cake has cooled, unroll it gently and spread the cream cheese filling evenly over the surface.

Roll it back up (without the towel), seam-side down, and dust with powdered sugar.

Refrigerate for at least 1-2 hours before serving.

When ready to serve, slice the pumpkin roll into rounds and enjoy.