Preheat the oven to 350F. Line a jelly roll pan with parchment paper. Leave an inch of paper along sides of the pan so you can lift the cake out after baking. No need to grease parchment paper. 

In a large bowl, whisk together the flour, salt, baking soda, cinnamon and pumpkin pie spice. In a separate bowl mix the eggs, sugar, vanilla and pumpkin. 

Add dry ingredients to the bowl and stir just until combined. 

Spread the batter evenly in the prepared pan and bake for 12-15 minutes until a toothpick comes out clean. 

Lift the paper with hot cake out of the pan and onto a flat surface. 

While the cake is hot, starting at one of the short ends, use your hands to gently and slowly roll the cake (and parchment paper) all the way up. Allow to cool completely on top of a wire cooling rack. 

While the cake roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together with an electric mixer until fluffy.

Once the cake roll is cooled, unroll it very carefully. Gently smooth the filling in an even layer over the cake. Roll up the cake without the parchment paper.

Cover with plastic wrap and refrigerate for at least 1 hour. Dust the top with powdered sugar, cut into slices, and serve.