Preheat your oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper and spray it with cooking spray or grease it lightly.

In a large bowl, beat the eggs and granulated sugar together until thick and pale. Add the canned pumpkin and vanilla extract, mixing until well combined.

In another bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Gradually add the dry mixture to the pumpkin mixture, stirring gently until just combined.

Pour the batter into the prepared jelly roll pan, spreading it evenly. Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.

Dust a clean kitchen towel with powdered sugar. Carefully turn the hot cake out onto the towel, remove the parchment paper and roll the cake tightly in the towel starting from one of the short ends. Set aside to cool completely.

While the cake cools, beat together the cream cheese, butter, powdered sugar, and a pinch of salt until smooth and creamy.

Once the cake has cooled, carefully unroll it and spread the cream cheese filling evenly over the surface. Roll the cake back up without the towel, and wrap it in plastic wrap. Chill in the refrigerator for at least one hour before slicing.