Preheat your oven to 375°F (190°C) and line a jelly roll pan (13x17 inches) with parchment paper.

Sprinkle ¼ cup of powdered sugar over a large tea towel and set it aside.

In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice, and salt.

In a large bowl, beat the eggs and granulated sugar for about 2 minutes, then blend in pumpkin puree and vanilla extract.

Gently fold the dry ingredients into the wet mixture until just combined.

Spread the cake batter evenly into the prepared jelly roll pan with a ¼-inch border.

Bake for 14-15 minutes until the cake springs back and is set in the middle.

Turn the cake out onto the prepared tea towel, peeling off the parchment paper.

Roll the cake and towel together into a tight cylinder and allow it to cool completely on a wire rack.

Beat the softened butter until light and fluffy, then gradually add cream cheese until smooth.

Mix in vanilla extract and sea salt, then gradually add powdered sugar until velvety smooth.

Once cooled, unroll the cake from the towel and spread the cream cheese filling evenly.

Re-roll the cake tightly without the towel and place seam-side down on a plate.

Refrigerate for at least 1 hour before slicing to help set and enhance flavors.

Slice into pieces and serve, optionally dusting with additional powdered sugar.