Preheat the oven to 375°F (190°C) and grease a 15x10 inch jelly roll pan; line it with parchment paper, then grease the paper too.

Beat eggs and sugar in a mixing bowl until thick and lemon-colored, about 5 minutes. Add pumpkin and vanilla, mixing until combined.

In a separate bowl, whisk together baking powder, baking soda, spices, salt, and flour. Gradually fold the dry mixture into the wet ingredients until fully integrated.

Pour the batter into the prepared pan, spreading it evenly. Bake for approximately 15 minutes, or until the top springs back when touched lightly.

Prepare to roll: Once baked, carefully invert the cake onto a clean kitchen towel dusted with powdered sugar. Remove the parchment paper and roll the cake up in the towel while it’s still warm. Set aside to cool.

Make the filling by beating together cream cheese, powdered sugar, vanilla, and salt until creamy and smooth.

Unroll the cooled cake, remove the towel, and spread the cream cheese filling generously on top. Roll it back up without the towel, wrap in plastic, and refrigerate for at least an hour before slicing.