Preheat your oven to 350°F (175°C) and line a 15x10-inch jelly roll pan with parchment paper.

In a mixing bowl, beat the eggs and sugar together until thick and light in color (about 2-3 minutes).

Add in the pumpkin purée and vanilla extract, mixing until incorporated.

In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Pour the batter into the prepared pan, spreading it out evenly.

Bake in the preheated oven for approximately 15 minutes or until the cake springs back when touched.

Prepare a clean kitchen towel and sprinkle it with powdered sugar.

Once baked, remove the cake from the oven, flip it onto the prepared towel, and peel off the parchment paper.

Roll the cake up in the towel, starting from the short side, and let it cool completely.

While the cake is cooling, beat the cream cheese, powdered sugar, butter, and vanilla until smooth.

Once the cake has cooled, unroll it, spread the cream cheese filling evenly, and roll it back up without the towel.

Wrap tightly in plastic wrap and refrigerate for at least one hour before slicing.