Preheat your oven to 375 degrees
In a medium bowl add the flour, baking powder, pumpkin spice and salt. Whisk these together until combined
In a larger bowl whisk the eggs, granulated sugar, vanilla (1 1/2 tsp) and pumpkin puree
Mix the dry ingredients with the wet ingredients and mix until just combined.
Pour on a prepared baking sheet (or jelly pan). I prepared it with parchment paper so it would come off easier.
Bake for 15 minutes until set.
While the pumpkin mixture bakes, in a medium bowl mix the cream cheese, butter, powdered sugar and vanilla(1 tsp) until light and fluffy. Set aside
Once the pumpkin roll is done baking flip and remove the parchment. Using you hands or a towel, slowly roll into a tight pumpkin roll shape.
Place on a wire cooling rack until the pumpkin roll is completely cool to the touch.
Unroll and add the cream cheese mixture. Spread until even across the roll. Using parchment paper or cling wrap, roll the pumpkin roll into the roll structure and set in the fridge to cool for 1 hour.
Once your roll is done cooling, take out and sprinkle with powdered sugar. Cut into slices and enjoy!