Preheat oven to 350°F (177°C). Prepare a 10×15-inch baking pan by spraying it with nonstick spray or greasing with butter and lining it with parchment paper.

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

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

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

While the cake is baking, lay a thin kitchen towel on the counter and sprinkle it with 3/4 cup confectioners’ sugar.

Once the cake is done, immediately invert it 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 in the towel.

Remove the cake from the refrigerator (if chilled) and let it sit for a few minutes as you prepare the frosting.

In a large bowl, beat the cream cheese on high speed until smooth. Beat in the butter until combined. Add the confectioners’ sugar and vanilla, beating until creamy.

Unroll the cooled cake gently. Spread frosting evenly on top, leaving a 1/2-inch border.

Roll the cake back up tightly without the towel. Cover loosely with plastic wrap and refrigerate for 20 minutes before slicing and serving.

Dust with more confectioners’ sugar if desired.