Preheat the oven. Start by preheating oven to 375 degrees. As the oven is preheating, line a jelly roll pan with wax paper. (A good size pan to use is 15x10 inches). Grab a clean cotton kitchen towel and lay flat on the counter. Sprinkle the top with 1 cup of confectioners' sugar.
Combine ingredients. In a bowl mix the cinnamon, nutmeg, pumpkin pie spice flour, baking soda, baking powder, and salt. Grab a separate large bowl and beat the eggs and granulated sugar until the mixture is thickened and fluffy using a hand/stand mixer. Mix in canned pumpkin, vanilla and then stir in the flour mixture. Pour and spread mixture evenly into your jelly-roll pan.
Bake. Place pan in oven and bake for 13-15 minutes. You'll know cake Roll is done when the top springs back when gently pushed on. If you are baking this in a darker pan, you will want to start checking for the doneness at around 11 minutes to not overcook it.
Cool down. Once it's baked, loosen from pan and turn the jelly-pan upside down onto powered sugar-sprinkled towel. Peel off the wax paper, roll towel and cake together to let cool. Alternatively, roll the cake while it's warm with parchment paper on without using a cotton towel.
Make the filling. Grab a clean bowl and mix together room temperature cream cheese, 1 cup of confectioners sugar, butter, salt and vanilla. Beat until smooth.
Re-Roll the Cake: Unroll cake from towel. Use a spatula and apply cream cheese filling all over the cake. Leave ¾ - 1 inch space on all sides as the frosting will spread by itself when you'll re-roll the cake. Once done, roll back up the cake again. Now wrap the cake in plastic wrap/parchment paper and place it in the fridge to chill for at least 1 hour. Serve. If you want to add more confectioners' sugar on top, the time to do so is right before serving. Cut into slices using a sharp knife. Enjoy!