Preheat your oven to 375 degrees F (190 degrees C) and line a 15x10 inch baking sheet with parchment paper, then grease and flour the parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. In a separate large bowl, beat the eggs until light and fluffy, then gradually add sugar and continue beating until well combined.

Gently fold in the canned pumpkin into the egg mixture. Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a smooth batter forms.

Pour the batter evenly onto the prepared baking sheet and spread it to the edges. Bake for 13-15 minutes, or until the cake springs back when lightly touched, ensuring it is cooked through.

While the cake is still warm, carefully invert it onto a clean kitchen towel dusted with powdered sugar. Remove the parchment paper and immediately roll the cake and towel together from the short end, then let it cool completely on a wire rack.

In a medium bowl, beat the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, mixing until fully incorporated and the filling is light and fluffy.

Stir in the vanilla extract until combined. Once the cake has cooled completely, unroll it gently.

Spread the cream cheese filling evenly over the entire surface of the unrolled cake. Carefully roll the cake back up, without the towel, from the short end, ensuring the filling remains intact.

Wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least 1 hour, or until firm. Slice and serve chilled.