Preheat your oven to 350°F (175°C) and prepare a jelly roll pan by lining it with parchment paper and lightly greasing it.

In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, ground nutmeg, and granulated sugar.

In another bowl, beat the large eggs until frothy, then fold in the canned pumpkin puree. Gradually add the dry ingredients into the wet mixture and stir until just combined.

Pour the batter into the prepared jelly roll pan and spread it evenly. Bake for approximately 15 minutes or until a toothpick comes out clean.

Remove from the oven, invert the cake onto a kitchen towel dusted with powdered sugar, peel off the parchment paper, and roll the cake with the towel from one short end to the other.

In a mixing bowl, beat the cream cheese until smooth, then gradually mix in the powdered sugar and vanilla extract until light and fluffy.

Once the cake has cooled for about 20 minutes, unroll it, spread the cream cheese filling evenly, and carefully roll it back up without the towel.