Preheat oven to 375°F (190°C). Line a jelly roll pan with parchment paper for easy removal later.

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

In another bowl, whisk together the eggs and sugar until light and fluffy. Stir in the pumpkin and vanilla extract. Gradually add the dry ingredients to the wet mixture until well combined.

Pour the batter into the prepared pan, spreading it evenly to ensure even cooking.

Bake for 15-20 minutes, or until a toothpick comes out clean when inserted in the center.

Dust a clean towel with powdered sugar. Once baked, flip the cake onto the towel and carefully peel off the parchment paper.

Roll the cake with the towel inside, starting from one end. This helps it hold its shape while cooling.

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

Unroll the cooled cake gently, spread the filling evenly across the surface, and re-roll the cake carefully.

Wrap the rolled cake in plastic wrap and chill it in the refrigerator for at least an hour before serving. Dust with powdered sugar just before slicing.