Preheat your oven to 375°F (190°C) and line a 15x10-inch jelly roll pan with parchment paper, spraying it lightly with cooking spray. In one bowl, whisk together the flour, baking powder, baking soda, ground spices, and salt. In another bowl, combine the eggs, granulated sugar, pumpkin puree, and vanilla. Gently fold the wet ingredients into the dry until just combined. Pour the batter into the prepared pan and spread evenly. Bake for 13-15 minutes until the cake springs back when lightly touched.

While the cake bakes, sprinkle a clean kitchen towel generously with powdered sugar. Once the cake is done, remove it from the oven and loosen the edges using a spatula. Invert the hot cake onto the sugared towel, peel off the parchment, and carefully roll the cake with the towel, starting from one of the short ends. Allow it to cool completely in this spiral shape for at least one hour.

As the cake cools, in a mixing bowl, beat together the softened cream cheese and unsalted butter until fluffy and smooth. Gradually add the powdered sugar, mixing until incorporated. Then, stir in the vanilla extract and a pinch of salt. The filling should be creamy and spreadable; adjust the consistency with a splash of milk if needed. Set this delightful filling aside until the cake is fully cooled.

Once the cake has cooled completely, gently unroll the towel from the cake. Spread the cream cheese filling evenly over the surface of the cake, being careful to leave a ½-inch border around the edges. Slowly re-roll the cake, this time without the towel, ensuring a tight spiral. Press gently to secure the roll.

Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 2 to 4 hours. When you're ready to serve, remove the cake from the fridge and dust the top with powdered sugar for a beautiful finish. Slice the Pumpkin Spice Roll Cake into neat portions.