To make pumpkin roll - preheat oven to 375 degrees.

Line a jelly roll with parchment paper and grease with cooking spray.

Whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt in medium bowl until combined.

In a large bowl using a mixer, beat eggs and sugar until thick.

Add in vanilla and pumpkin puree. and beat until combined.

Stir in flour mixture until just combined.

Spread evenly into prepared pan.

Bake for 13 to 15 minutes.

Immediately loosen and turn cake over onto a towel lined with powered sugar.

Carefully pull off parchment paper.

Roll up cake and towel together, starting with narrow end.

Cool on wire rack.

When ready to add filling, carefully unroll cake and remove the towel.

Spread cream cheese mixture evenly over cake.

Immediately re-roll cake and refrigerate for at least 1 hour before slicing.

To make cream cheese mixture - In a large bowl using an electric mixer, beat cream cheese, powdered sugar, butter and vanilla extract until smooth.

If it is too thick, add a half teaspoon or two of water.