Preheat your oven to 375°F (190°C). Line a 15x10x1 inch baking pan with parchment paper and lightly grease it.

In a large mixing bowl, beat the eggs and granulated sugar together using an electric mixer for about 2 minutes, until the mixture is light and fluffy. Add the pumpkin puree and 1 teaspoon of vanilla extract, combining well.

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.

Gradually add the dry ingredients to the egg mixture, blending until fully incorporated, but do not overmix.

Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for about 15 minutes, or until the cake springs back when lightly pressed.

As soon as the cake is done baking, remove it from the oven and immediately flip it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake up in the towel tightly, starting from one short side of the towel. Let it cool completely.

While the cake cools, prepare the filling by beating the softened cream cheese, softened butter, powdered sugar, and 1 teaspoon of vanilla extract until smooth and creamy.

Once the cake is cool, carefully unroll it. Spread the cream cheese filling evenly over the cake, leaving a small border around the edges.

Starting from one end, roll the cake back up without the towel. Focus on keeping it tight but gentle to maintain that lovely shape.

Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour before slicing.

Serve chilled or at room temperature.