Preheat oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper, leaving some overhang. Lightly grease with butter or spray, then dust with 1 tablespoon flour and tap out excess. Optional: chill the pan in the fridge for a few minutes.

Beat 3 eggs and 1 cup sugar in a large bowl on medium-high for about 5 minutes until thick and lemon-colored. Stir in 3/4 cup pumpkin puree. In a separate bowl, whisk together 3/4 cup flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, 1 teaspoon pumpkin pie spice, and 1/4 teaspoon salt. Gently fold dry mixture into wet using a spatula. Pour into pan, spread evenly, and tap gently to release bubbles.

Bake on the middle rack for 12–15 minutes until lightly golden and springy to the touch. While baking, lay a clean kitchen towel on the counter and dust with 1/4 cup powdered sugar.

Remove cake from oven, loosen edges with a knife, and invert onto the sugared towel. Peel off parchment and roll cake up (with towel) from the short end. Cool completely on a wire rack for 20–30 minutes.

Beat 8 ounces softened cream cheese with 1/4 cup butter until creamy (about 2 minutes). Sift in 1 cup powdered sugar, then add 1 teaspoon vanilla and 1–2 tablespoons heavy cream. Whip until fluffy and spreadable.

Unroll cooled cake gently. Spread frosting evenly, leaving a 1/2-inch border. Re-roll without the towel, place seam-side down on a platter, wrap in plastic, and chill for 30 minutes. Dust with powdered sugar or sprinkle pecans before serving.