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Preheat oven to 350°F (175°C). Line your jelly roll pan with parchment paper.
In a large mixing bowl, whisk the eggs and sugar together until the mixture becomes light and airy. Mix in pumpkin puree and vanilla.
In another bowl, whisk flour, baking powder, and pumpkin spice. Gently fold into wet mixture.
Spread batter evenly in the prepared pan. Bake for 12–15 minutes, or until a toothpick comes out clean.
While the cake is still warm, sprinkle a clean kitchen towel evenly with powdered sugar. Invert cake onto towel, peel off parchment, and roll up cake tightly with the towel. Let cool completely.
Make filling: beat cream cheese, butter, powdered sugar, and vanilla until smooth.
Carefully unroll cooled cake, spread filling evenly, then re-roll tightly.
Refrigerate for at least 1 hour before slicing.