Preheat oven to 350°F (177°C). Spray a 10×15-inch baking pan with nonstick spray or grease with butter, then line it with parchment paper. Spray or grease the parchment paper.

Whisk the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt together in a large bowl. Set aside.

In a medium bowl, whisk the eggs, pumpkin, brown sugar, granulated sugar, and vanilla together until combined. Pour wet ingredients into dry ingredients and whisk until combined.

Spread batter evenly into the prepared pan. Bake for 17–18 minutes, or until the cake springs back when poked.

Lay a thin kitchen towel flat and sprinkle with 3/4 cup confectioners’ sugar. Invert the cake onto the towel, peel off the parchment paper, and roll the cake up with the towel starting from the narrow end. Allow to cool completely while rolled up.

Remove the cake roll from the refrigerator and let sit for a few minutes to warm up as you prepare the frosting.

In a large bowl, beat the cream cheese for 1 minute until smooth. Beat in the butter until combined, then add confectioners’ sugar and vanilla and beat until creamy.

Gently unroll the cake, spread frosting evenly on top, leaving a 1/2-inch border. Roll the cake back up tightly without the towel.

Loosely cover with plastic wrap and refrigerate for 20 minutes before slicing and serving. Dust with more confectioners’ sugar, if desired.