Preheat the oven to 350 °F (177 °C) and line a large 12 by 16-inch rimmed baking pan with parchment paper.
Make the cake by whisking together the flour, granulated sugar, brown sugar, cinnamon, pumpkin pie spice, baking powder, salt and baking soda in a large bowl then set aside.
Whisk the pumpkin puree, eggs and vanilla extract together in a separate medium size bowl then pour it into the dry ingredients and fold just until there are no more clumps.
Spread the mixture out into the prepared baking pan and bake for 15 to 20 minutes or until the center of the cake is set and a toothpick comes out clean when inserted into the center.
Place another sheet of parchment paper on top of the cake so that the cake doesn’t stick together.
Use oven mitts to protect your hands while you roll up the cake into a tight roll.
Let the cake cool completely for about one hour.
Once it has cooled, beat the cream cheese and butter together in a large bowl then add the powdered sugar, heavy cream and vanilla extract and beat until light and fluffy.
Unroll the cake and spread the cream cheese frosting on top of the cake in an even layer then roll the cake back up tightly and refrigerate once again for 30 minutes.
Serve with a dust of powdered sugar if desired.
Notes
This pumpkin roll can be stored in an airtight container in the fridge for up to 3 days.