Preheat your oven to 350°F (175°C).

Grease and line a 15x10 inch jelly roll pan with parchment paper.

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

In a large bowl, beat the eggs and sugar together until light and fluffy.

Blend in the pumpkin puree and vanilla until combined.

Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

Spread the batter evenly in the prepared pan.

Bake for 15-20 minutes or until the cake springs back when touched.

Once baked, remove from the oven and immediately invert the cake onto a clean kitchen towel dusted with powdered sugar.

Starting at one end, carefully roll the cake and the towel together, forming a log shape.

Let the rolled cake cool completely on a wire rack.

While the cake cools, make the cream cheese filling by beating the softened cream cheese, powdered sugar, and vanilla together until smooth.

Unroll the cooled cake carefully and spread the cream cheese filling evenly across the surface.

Roll the cake back up without the towel, wrapping it in plastic wrap.

Chill in the refrigerator for at least one hour before serving to set the filling.

Slice into portions and enjoy your delicious pumpkin roll!