Preheat oven to 375 degrees Fahrenheit and grease a 15×10 inch jelly roll pan.
Line the pan with parchment paper to ensure the cake does not stick.
In a small bowl, whisk together the flour, baking powder, and pumpkin spice.
In a large bowl, beat the eggs and 3/4 cup of the granulated sugar until the mixture is pale and thick.
Fold the pumpkin puree into the egg mixture until uniform.
Slowly incorporate the dry ingredients into the wet, mixing just until combined.
Spread the batter evenly into the prepared pan.
Bake for 12 to 15 minutes until the top springs back when touched.
Immediately invert the cake onto a sugar-dusted towel, remove the parchment, and roll the cake while warm.
Let the rolled cake cool completely, then unroll, spread with the cream cheese, butter, and powdered sugar mixture, and roll back up.