Preheat oven to 350 degrees F.

Lightly grease a jelly roll pan (10 x 15'') with non-stick cooking spray and place parchment paper on top, leaving an extra inch of parchment sticking up on both long sides. Lightly grease the parchment paper.

In a large bowl, whisk together the flour, salt, baking soda, cinnamon, and pumpkin pie spice.

In a separate bowl, mix the eggs, sugar, vanilla, and pumpkin until smooth.

Add dry ingredients to the bowl and stir just until combined. Spread the batter evenly in the prepared pan.

Bake for 12-15 minutes until a toothpick inserted in the center comes out clean.

Immediately lift the parchment paper and hot cake out of the pan onto a flat surface. While the cake is hot, gently roll the cake (with parchment paper) from a short end. Allow it to cool completely on a wire cooling rack.

While the cake roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar with an electric mixer until fluffy and smooth.

Once the cake roll is cooled completely, unroll it carefully. Smooth the filling over the cake, leaving a 1-inch border.

Roll up the frosted cake without the parchment paper. Cover with plastic wrap and refrigerate for at least 1 hour before serving.

Dust the top with powdered sugar, if desired. Cut into slices and serve.