Heat the Oven – Set the oven rack to the middle position. Heat the oven to 375ºF (191ºC).
Prepare Baking Sheet – Line a 15-by 10-inch rimmed baking sheet (about 1-inch high sides) with parchment paper. Make sure that the parchment paper goes above the sides of the pan. Press the paper into the edges, folding the sides around the pan’s rim, so it’s flush with the bottom of the pan. Spray the bottom and sides of the parchment paper with cooking spray. Set aside.
Mix Dry Ingredients – In a medium bowl, whisk together sifted flour, pumpkin pie spice, baking powder, baking soda, and salt.
Mix Wet Ingredients – In a large bowl, whisk together granulated sugar, brown sugar, and eggs until light, pale in color, and smooth about 2 minutes. Add pumpkin puree, whisk until combined.
Make the Batter – Fold the flour mixture into the pumpkin mixture, stir until no flour streaks or lumps remain. Do not overmix.
Fill the Baking Sheet – Evenly spread the pumpkin cake batter into the greased parchment paper-lined baking sheet. Make sure the batter is sitting flat in the pan. If the paper is lifted up on the edges, the cake won’t bake evenly in thickness.
Bake Cake – Bake until the center of the cake is firm and springs back when lightly touched, about 13 to 15 minutes.
Roll Cake – Immediately remove the cake from the baking sheet using the edges of the parchment paper. With the cake still hot, starting from the shorter 10-inch side of the cake, roll the cake with the parchment paper still attached, into a tight log.
Cool Cake – Place the cake seam side down on a wire rack and cool completely, about 1 hour. If needed, wrap another piece of parchment paper around the roll to keep it from unrolling.
Cream Cheese Filling (makes about 1 ½ cups)
Make Filling – In a stand mixer fitted with a paddle, beat softened cream cheese, butter, powdered sugar, and vanilla on low speed until just incorporated. Gradually increase the speed to medium, beating the mixture until smooth 30 to 45 seconds.
Chill Filling – Cover and refrigerate the filling until ready to assemble the cake. The filling should be cool and spreadable to stay thick when rolled, about 60 to 65ºF (15 to 18ºC).
Assembly