Preheat your oven to 375°F (190°C) and prepare a jelly roll pan.

In a mixing bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

In another bowl, beat the eggs and granulated sugar until light and fluffy.

Add pumpkin puree and vanilla extract to the egg mixture, mixing until well combined.

Gradually fold in the dry ingredients into the pumpkin mixture until just combined.

Spread the batter evenly in the prepared jelly roll pan.

Bake for 13-15 minutes or until the cake springs back when lightly touched.

Once baked, remove it from the oven and let it cool for 5 minutes before rolling it up with parchment paper.

Allow the roll to cool completely while wrapped in the parchment.

In a separate bowl, mix softened cream cheese, powdered sugar, and vanilla until smooth.

Unroll the cooled cake carefully and spread the cream cheese mixture over it evenly.

Roll the cake tightly and wrap it in plastic wrap, refrigerating for at least 1 hour before serving.