Preheat and Prep: Preheat your oven to 350°F. Line a 15x10-inch jelly roll pan with parchment paper, allowing extra to hang over the edges for easy cake removal.

Mix Dry Ingredients: In a large bowl, combine the flour, salt, baking soda, cinnamon, and pumpkin pie spice.

Combine Wet Ingredients: In a separate bowl, whisk together the eggs, sugar, vanilla, and pumpkin until smooth.

Combine Mixtures: Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.

Bake: Spread the batter evenly in the prepared pan and bake for 12-15 minutes, or until a toothpick comes out clean.

Roll Cake: Immediately after baking, lift the cake using the parchment paper and roll it from the short end. Allow it to cool on a wire rack.

Prepare Filling: While the cake cools, beat together the cream cheese, butter, vanilla, and powdered sugar until smooth and fluffy.

Assemble: Carefully unroll the cooled cake, spread the filling evenly, and re-roll the cake without the parchment paper.

Chill: Wrap the pumpkin roll in plastic wrap and refrigerate for at least 1 hour.

Serve: Dust with powdered sugar, slice, and enjoy!

Store: Keep refrigerated in an airtight container for up to 3 days.