Preheat the oven to 375°F (190°C). Grease a 15x10-inch jelly roll pan and line it with parchment paper.

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

In another bowl, beat the eggs and granulated sugar until light and fluffy. Add in the pumpkin and vanilla extract, mixing until well combined.

Gradually add the dry ingredients into the pumpkin mixture. Pour into the prepared pan and spread evenly.

Bake for about 15 minutes, or until a toothpick inserted comes out clean.

Let the cake cool for a few minutes, then sprinkle powdered sugar on a clean kitchen towel. Invert the cake onto the towel and peel off the parchment.

Starting from one end, roll up the cake with the towel and let it cool completely.

While the cake cools, whip up the cream cheese frosting by beating the cream cheese and butter until smooth. Mix in the vanilla and powdered sugar to achieve desired sweetness.

Once the cake is completely cool, unroll it, spread the frosting evenly over the top, and roll it back up without the towel. Place seam-side down on a platter and dust with more powdered sugar.