Preheat your oven to 375°F (190°C). Line a jelly roll pan with parchment paper and grease lightly.

In a medium bowl, combine flour, baking powder, baking soda, cinnamon, and salt. Whisk until evenly mixed.

In another bowl, beat eggs and sugar with a mixer until pale. Add pumpkin puree and vanilla extract.

Gently fold the dry ingredients into the wet mixture until just combined.

Spread the batter evenly in the pan. Bake for 14-15 minutes or until set.

Turn the cake onto a powdered sugar-dusted towel, peel off parchment, and roll it up with the towel.

Beat butter and cream cheese until creamy. Gradually add powdered sugar and vanilla extract.

Unroll the cooled cake, spread the filling, and roll tightly again.

Wrap in plastic wrap and refrigerate for at least 1 hour before slicing.