Preheat oven to 350 degrees F. Grease a 10×15-inch baking sheet with nonstick cooking spray. Line the baking sheet with parchment paper and spray again to make sure the cake easily releases. Set aside.

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

In a medium bowl, whisk the eggs, sugar, pumpkin, and vanilla together until well combined. Pour the pumpkin mixture into the dry ingredients and stir until just combined.

Use a spatula to spread the batter evenly into the prepared pan. Slightly shake the pan to make sure it is even and reaches the corners of the pan.

Bake for 12 to 17 minutes, or until a toothpick inserted in the center comes out clean. Check early to be safe, every oven is different.

While the cake is baking, sprinkle a thin, clean cotton kitchen towel with 1/2 cup powdered sugar. The confectioners’ sugar will prevent the cake from sticking to the towel.

Remove the cake from the oven and immediately invert cake onto towel. Carefully peel back the parchment paper. Starting with the narrow end of the cake, slowly roll up the warm cake and towel together. When the cake is in a log, set it seam-side down on a wire cooling rack and let it cool completely.

When the cake is cool, make the frosting. Using a stand mixer or hand mixer, beat the cream cheese on high speed for about 1 minute or until smooth. Add the butter and beat until creamy and smooth. until completely smooth and creamy. Add the confectioners’ sugar, vanilla, and pinch of salt; beat until well combined.