Preheat oven to 350 degrees F.

Lightly grease a jelly roll pan (10 x 15'') with non-stick cooking spray, place parchment paper on top, and lightly grease the parchment.

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

In a separate bowl, mix the eggs, sugar, vanilla, and pumpkin until smooth.

Add dry ingredients to the wet ingredients and stir just until combined. Spread the batter evenly in the prepared pan.

Bake for 12-15 minutes until a toothpick inserted in the center comes out clean.

Immediately lift the parchment paper with the hot cake out of the pan onto a cool surface. Roll the cake (and parchment paper) starting from a short end. Allow it to cool completely on a wire cooling rack.

While the cake roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together until fluffy and smooth.

Once the cake roll is cooled, unroll it carefully. Spread the filling evenly over the cake, leaving a 1-inch border.

Roll up the frosted cake without the parchment paper. Cover with plastic wrap and refrigerate for at least 1 hour before serving.

Dust the top with powdered sugar if desired, cut into slices, and serve.