Preheat oven to 375 degrees Fahrenheit. Line a 18x13 half sheet pan or 15x10 jelly roll pan with parchment paper that is slightly longer than both ends for easy lifting and rolling.

Combine the flour, baking powder, baking soda, salt, and pumpkin pie spice* in a bowl.

Beat eggs and sugar in a large bowl until thick. Beat in pumpkin. Stir in flour mixture. Use an offset spatula to spread the batter evenly across the parchment lined tray. (It will be thin.)

Bake for 13-15 minutes or until the top of the cake springs back when touched. Allow cake to rest in pan for 2-3 minutes to release steam. Carefully roll up cake inside of parchment paper while still warm. (Short edge to short edge.) Cool on a wire rack.

Prepare the cream cheese frosting. In a large bowl with a hand mixer, beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla all at once. Mix until incorporated.

Once completely cooled, carefully unroll the cake. Evenly spread the cream cheese frosting over the cake. Re-roll the cake, loosening and removing the parchment paper as you go. Discard the parchment paper.

Wrap cake in plastic wrap and REFRIGERATE at least 1 hour. Use a serrated knife and cut the pumpkin roll like you would bread, so you don’t smash the cake. Store leftovers covered in the refrigerator.