Preheat your oven to 375°F (190°C) and prepare your jellyroll pan by lining it with parchment or wax paper and lightly greasing the paper.

Generously sprinkle ¼ cup of powdered sugar on a large tea towel and set it aside on a flat surface.

In a medium bowl, combine the dry ingredients: flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice blend, and salt. Whisk together and set aside.

In a large bowl, beat together the eggs and granulated sugar until pale and thick, about 2 minutes.

Beat in the pumpkin puree and vanilla extract until fully incorporated.

Gently stir the dry mixture into the wet mixture until just combined, avoiding overmixing.

Spread the batter evenly onto the prepared jellyroll pan, leaving a ¼” border around the edges.

Bake for 14-15 minutes until the cake is set and springs back lightly when touched.

Remove the cake from the oven and turn it out onto the prepared powdered sugar-dusted towel, peeling off the parchment paper carefully.

Starting from the short side, roll the cake and the towel up together. Let it cool completely on a wire rack.

In a clean bowl, beat the softened butter until light and fluffy. Add cream cheese and beat until smooth.

Add vanilla extract and sea salt, then gradually add powdered sugar, mixing well. Optionally add cinnamon for flavor.

Once the cake is cooled, unroll it and spread the cream cheese filling evenly across. Re-roll without the towel, forming a tight spiral.

Chill the rolled cake in the refrigerator for at least 1 hour before slicing.

Slice into generous pieces and dust with additional powdered sugar if desired before serving.