Preheat the oven to 375 degrees F. Grease a half sheet baking tray and line a parchment; keep it aside.
In a medium bowl combine the dry ingredients together; all-purpose flour, pumpkin pie spice, baking powder, and salt.
In a large bowl combine eggs and sugar. Beat them using a hand mixer for 4-5 minutes until pale and light. Add in the vanilla and pumpkin puree; whisk vigorously until everything is well combined.
Combine the dry ingredients into the wet mixture and mix it well without any lumps. Pour the batter into the prepared baking tray and tap on the counter a few times to release the air bubbles if any. Bake them for 13 -15 minutes until the toothpick inserted in the middle comes out clean.
Dust powdered sugar on a kitchen towel, flip the cake carefully to the kitchen towel. Remove the parchment paper and dust some more powdered sugar generously over the top.
Start rolling the cake from the short end gently with the towel and allow the cake to cool completely.
Meanwhile, prepare the cream cheese filling: To a mixing bowl combine cream cheese and butter; beat them on a medium speed using a hand mixer. Slowly add the powdered sugar in batches until all the sugar is incorporated.
Now beat on medium-high speed until light and fluffy for 4-5 minutes. Add vanilla extract and beat for 2-3 minutes until everything is well combined and the filling turns smooth and light.
Unroll the cake and spread the prepared filling over the cake evenly and carefully roll it back without the towel. (Reserve a ¼ cup of filling to decorate later)
Wrap the cake roll with cling wrap and refrigerate the cake for at least an hour to set.
Dust powdered sugar and pipe the filling as a decoration on top; slice the cake roll to serve.