Preheat oven to 375°F (190°C).

Prepare a jelly roll pan by greasing and lining it with parchment paper.

In a bowl, whisk together the flour, baking powder, baking soda, spices, and salt.

In a separate bowl, beat the eggs and sugar until fluffy and light in color.

Add pumpkin and vanilla to the egg mixture, and mix well.

Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.

Spread the batter evenly into the prepared jelly roll pan.

Bake for 13-15 minutes, or until the cake springs back when lightly touched.

Remove from the oven and immediately invert the cake onto a clean kitchen towel sprinkled with powdered sugar.

Peel off the parchment paper and gently roll the cake with the towel inside.

While the cake cools, prepare the cream cheese filling by mixing cream cheese, powdered sugar, and vanilla until smooth.

Unroll the cooled cake, spread the filling evenly, and roll it back tightly without the towel.

Wrap in plastic wrap and refrigerate for at least an hour before slicing.