1-Preheat oven to 350 degrees Fahrenheit.

2-Lightly grease a 10×15 inch jelly roll pan, line with parchment paper leaving an extra inch over the sides, and lightly grease the parchment.

3-In a large bowl, whisk together 3/4 cup flour, 1/2 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon cinnamon, and 1 teaspoon pumpkin pie spice.

4-In a separate bowl, mix 3 large eggs, 2/3 cup sugar, 1 teaspoon vanilla extract, and 1 cup pumpkin puree until smooth.

5-Stir the dry ingredients into the wet ingredients until just combined.

6-Spread the batter evenly in the prepared pan.

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

8-Immediately lift the hot cake out of the pan using the parchment paper and place on a heat-safe surface.

9-While hot, starting at a short end, carefully roll the cake with the parchment paper and let cool completely on a wire rack.

10-Mix 8 ounces cream cheese (softened), 2 tablespoons butter (softened), 1 teaspoon vanilla extract, and 1 cup powdered sugar with an electric mixer until fluffy and smooth.

11-Unroll the cooled cake carefully, spread the filling evenly leaving a 1-inch border.

12-Roll up the cake without parchment, wrap in plastic wrap, and refrigerate for at least 1 hour.

13-Dust the top with powdered sugar if desired, slice, and serve.