Preheat your oven to 375°F (190°C).

Line a 15x10 inch baking sheet with parchment paper and lightly grease it.

In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

In another bowl, beat the eggs and granulated sugar with an electric mixer until thick and pale.

Blend in the pumpkin puree and vanilla extract until well combined.

Gradually add the dry ingredients to the pumpkin mixture, mixing gently until just combined.

Spread the batter evenly in the prepared baking sheet and bake for 15 minutes.

Once baked, immediately invert the cake onto a clean kitchen towel dusted with powdered sugar.

Roll it up gently with the towel and let it cool completely.

In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

Unroll the cooled cake carefully, spread the cream cheese filling evenly, and re-roll tightly without the towel.

Wrap the rolled cake in plastic wrap and refrigerate for at least an hour.

Once chilled, slice into pieces and serve.