Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.

In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.

In a separate large bowl, beat eggs and granulated sugar until thick. Mix in pumpkin puree and vanilla extract.

Fold the dry ingredients into the wet mixture until just combined. Spread the batter evenly in the prepared pan.

Bake for 13-15 minutes, until the cake springs back when touched. Immediately turn the warm cake onto a clean kitchen towel dusted with powdered sugar. Roll up the cake with the towel and let it cool.

For the filling, beat cream cheese, butter, and 1 cup powdered sugar until smooth. Unroll the cooled cake, spread the filling evenly, then re-roll the cake (without the towel). Dust with powdered sugar before serving.