Preheat your oven to 375°F (190°C) and line a 13x17” jellyroll pan with parchment paper. Lightly grease the paper.

Sprinkle ¼ cup of powdered sugar on a large tea towel and set it aside.

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

In a large bowl, beat the eggs and granulated sugar together until pale and thick, about 2 minutes. Add pumpkin puree and vanilla extract and mix until combined.

Fold the dry ingredients into the wet ingredients gently until there are no streaks of flour.

Spread the batter evenly in the prepared pan, leaving a ¼” border. Bake for 14-15 minutes.

Remove the cake from the oven and turn it out onto the powdered sugar-dusted towel. Peel off the parchment.

Starting from the short side, roll the cake up with the towel to form a log shape and let it cool completely on a wire rack.

In a mixing bowl, beat the softened butter until fluffy, then add cream cheese and mix until smooth. Add vanilla extract and a pinch of sea salt, then gradually add powdered sugar.

Carefully unroll the cooled cake and spread the cream cheese filling evenly over its surface. Re-roll the cake tightly.

Place the cake seam-side down on a serving plate and refrigerate for at least 1 hour.

Once chilled, slice the cake and dust with additional powdered sugar before serving.