1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment and lightly grease it. 2. In a large bowl, beat eggs and sugar until thick and pale. Beat in pumpkin puree. In a separate bowl, whisk flour, baking powder, baking soda, spices, and salt. Gently fold dry ingredients into wet until just combined. 3. Pour batter evenly into prepared pan and smooth the top. Bake for 12–15 minutes, until the cake springs back lightly when touched. 4. While baking, lay a clean kitchen towel on the counter and dust generously with powdered sugar. 5. Immediately loosen edges of baked cake and invert onto the towel. Carefully peel off parchment. Starting at a short end, roll the warm cake with the towel into a log. Let cool completely, seam side down. 6. Beat cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy. Gently unroll cooled cake, spread filling evenly, then re-roll without towel. Wrap in plastic wrap and refrigerate at least 1 hour before slicing. Dust with powdered sugar before serving.