1. Preheat your oven to 375°F and prepare a 10×15-inch jelly roll pan by coating it with non-stick spray and lining it with parchment paper.

2. In a large bowl, whisk together eggs and sugar until pale and thick, then mix in pumpkin puree, pumpkin pie spice, and ground cinnamon until fully combined.

3. In a separate bowl, sift together flour, baking soda, baking powder (optional), and salt. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix.

4. Pour the batter evenly into the prepared jelly roll pan and smooth the surface with a spatula. Bake for 13-20 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back when touched.

5. While still warm, turn the baked cake onto a clean cotton tea towel or parchment paper sprinkled with powdered sugar. Gently roll the cake from the narrow end and let it cool completely in its rolled-up form.

6. Prepare the cream cheese filling by beating softened cream cheese and butter together until creamy. Gradually add powdered sugar and vanilla extract, mixing until smooth and lump-free.

7. Once the cake has cooled, carefully unroll it and spread the cream cheese filling evenly across the surface, leaving a small border to prevent overflow. Roll the cake back up (without the towel or parchment paper).

8. Wrap the finished roll tightly in plastic wrap and refrigerate for at least one hour to allow the filling to set.

9. When ready to serve, slice the pumpkin roll with a serrated knife to create clean cuts and arrange the slices on a serving platter.

10. Optionally, dust the top of the pumpkin roll with powdered sugar for an elegant finishing touch.

11. Enjoy your pumpkin roll as a delightful and festive dessert with family and friends!