Preheat oven to 375°F. Line a baking sheet with parchment paper, making sure to leave a bit of extra paper hanging over either end.
In a small bowl, whisk the flour, baking powder, baking soda, pumpkin pie spice, and salt together. In a larger bowl, mix the sugar with the Greek yogurt and pumpkin puree until combined. Fold the dry ingredients into the wet ingredients.
Pour the batter onto the lined baking sheet, using a rubber spatula to spread out to a thin, even layer. Bake for 14-16 minutes or until the cake springs back slightly when touched. Immediately remove parchment paper from the pan and place onto a clean, heatproof surface. Starting at the short end, gently roll the cake, with the parchment paper attached, and transfer rolled-up cake to cooling rack to cool completely.
While the cake cools, make the filling. Mix the cream cheese, butter, and powdered sugar together until smooth.
Once the cake has cooled to room temperature, carefully unroll. Spread the filling over the cake. Re-roll, this time peeling the parchment paper off as you go. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour.
Make sure you are using 100% pure canned pumpkin puree, NOT pumpkin pie filling.
If you don't have pumpkin pie spice on hand, you can make your own by combining cinnamon, nutmeg, allspice, and ginger.
The cake must be completely cooled before you attempt to spread the filling on top, otherwise the filling will melt into your cake.
This is a slightly sticky cake due to the added moisture from the yogurt.