Preheat your oven to 375°F (190°C). Grease a 10x15-inch jelly roll pan, then line it with parchment paper. Grease the parchment paper as well.

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

In a large bowl, beat the eggs and granulated sugar together until thick and pale yellow in color. This should take about 2-3 minutes.

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

Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Be careful not to overmix.

Spread the batter evenly into the prepared jelly roll pan. Smooth the top with a spatula to ensure an even thickness.

Bake in the preheated oven for 12-15 minutes or until the cake is lightly browned and springs back when touched.

While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar.

Once the cake is done, remove it from the oven and immediately invert it onto the prepared kitchen towel. Carefully peel off the parchment paper.

Starting at one of the shorter ends, gently roll up the cake with the towel, rolling tightly but not pressing too hard. Allow the rolled cake to cool completely on a wire rack.

In the meantime, prepare the filling. In a bowl, beat together the softened cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.

Once the cake has cooled, carefully unroll it and spread the cream cheese filling evenly over the surface.

Gently roll the cake back up, this time without the towel. Place it seam-side down on a serving platter.

Dust the pumpkin roll with powdered sugar for a finishing touch. You can also decorate it with additional cream cheese filling or whipped cream if desired.

Refrigerate the pumpkin roll for at least 1-2 hours before serving to allow it to set.

When ready to serve, slice the pumpkin roll into rounds and enjoy!