Preheat your oven to 375°F (190°C). Line a 15 x 10-inch sheet pan with parchment paper, ensuring it extends over the edges for easy removal. Generously spray the parchment paper with cooking spray. Set aside.
In a medium-sized bowl, whisk the eggs and granulated sugar for 1 minute or until the mixture becomes thick. Add the vanilla extract and pumpkin puree, then whisk until well combined.
Add the flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt to the egg mixture. Mix until there are no more visible streaks of flour.
Use a small offset spatula to evenly spread the batter into the prepared pan.
Bake for 15 minutes or until the top of the cake springs back when gently touched. Carefully lift the parchment paper with the cake and transfer it to a flat surface. You may need to use a butter knife to help release the edges. Before rolling the cake, sprinkle granulated sugar on top to prevent it from sticking to the parchment paper.
Roll the cake slowly from one short end to the other and place it in the fridge to cool for about 20 minutes.
While the cake is cooling, prepare the cream cheese filling.
Cream Cheese Filling:
In a standard mixer bowl, beat the cream cheese and butter on high for 2 minutes. Scrape down the sides and mix on high for another minute.
Add the powdered sugar, salt, and vanilla extract. Beat on high until the mixture becomes light and fluffy, about 1 more minute.
Once the cake has reached room temperature, unroll it on a flat surface. Spread the cream cheese mixture evenly over the cake, leaving a ¾-inch border on all sides.
Carefully re-roll the cake, gently peeling away the parchment paper as you roll until you can completely remove it.
Wrap the pumpkin roll in plastic wrap and refrigerate it for at least one hour.
Remove and unwrap the pumpkin roll, then transfer it to your serving dish. Lightly dust the pumpkin roll on all sides with powdered sugar. Slice and serve.