• Preheat oven to 375. Spray two jelly roll pans with cooking spray then line with wax paper. Dust two thin kitchen towels with powdered sugar. Combine flour, baking powder, baking soda, pumpkin pie spice, and salt in small bowl then set aside.
  
• In a medium size bowl thoroughly beat together eggs and sugar, then beat in pumpkin. Mix in flour mixture.
  
• Spread the batter evenly into the two jelly roll pans. Bake for 12 to 15 minutes or until a toothpick comes out clean.
  
• Turn the cakes onto the powdered sugar towels and peel off the wax paper. Sprinkle the top with more powdered sugar then cover with plastic wrap and cool completely.

  *Optional: To help with shaping and to prevent cracking, you can place a new piece of parchment paper on top of the cake once its turned out and roll it up. Let the rolled cake cool completely. 
  

For the Cream Cheese Filling:

• In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually beat in the powdered sugar.
  
• When the cake is cool, remove plastic wrap. Spread cream cheese filling evenly over cakes. 
  
• Tightly, but carefully, roll the cake up. Gently transfer to a sheet of plastic wrap and cover the cake completely. Chill in the fridge for at least an hour before serving. It will be tempting to slice into it sooner, but for that beautiful swirl to set up it needs a full hour in the fridge.