Preheat oven to 350F and line a baking sheet with a large piece of parchment paper. Spray parchment paper with nonstick spray. I used an 11 x 15 baking sheet but you can use bigger and just not spread the batter all the way. You want a little parchment paper sticking up at the ends so you can lift it once cooked.

In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt. Set aside.

In a large bowl, using a hand mixer, beat together eggs and pumpkin. Add sugar and vanilla beat until creamy. Slowly add in dry ingredients to wet ingredients until all combined.

Pour batter into greased and parchment lined baking sheet. Spread evenly into all corners.

Bake for 12-14 minutes or until toothpick inserted comes out clean.

Immediately lift parchment paper and cake out of pan and lay on heat safe surface. Begin rolling from the narrow shorter side, including the parchment paper. It will be hot so use a towel to help roll if necessary. Roll until cake and parchment paper are in a log.

Move log to cookie cooling rack and let cool completely.

While cooking, make frosting by beating together all frosting ingredients.

Once cake has cooled, unroll slowly. Add frosting evenly to cake using a frosting knife. Re-roll cake tightly without parchment paper this time, using a towel to aid you if necessary. You want to keep it as tight as possible! Trim the edges for a better presentation.

Transfer to fridge for an hour to cool before slicing. Dust with powdered sugar and slice! Enjoy!