Preheat your oven to 375° F. Line a 15 x 10-inch jelly-roll pan with parchment paper. Lightly spray with non-stick spray.
Combine flour, baking powder, baking soda, pumpkin pie spice and salt in small bowl.
In a large bowl, beat eggs, vanilla and granulated sugar until thick. Beat in pumpkin, mixing well. Stir in flour mixture.
Spread evenly into prepared pan. Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and slide out of pan onto a heatproof surface. Carefully roll up cake with paper still on starting with narrow end. Cool on a wire rack completely.
Make the filling. Combine cream cheese and butter together until smooth. Add in powdered sugar and beat until light and fluffy. Add in vanilla and mix well.
Unroll cake carefully once it's completely cool. Spread Cream Cheese Filling on the cake, almost to edges. Carefully roll back up but peel off parchment paper as you go. Wrap in plastic wrap and then foil and chill in fridge for 3-4 hours before slicing. Sprinkle with powdered sugar, if desired, before serving.