Preheat oven to 180 degrees C. Grease and flour a Swiss roll tin.
Combine the self-raising flour, white sugar, brown sugar, nutmeg, cinnamon and spice. Stir in the pumpkin, then beat in the eggs, one at a time, until blended.
Pour batter into prepared tin. Bake in the preheated oven for 15 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Immediately turn cake out onto a damp cotton towel. Starting from a long side, roll cake with the towel Swiss-roll fashion. Cool cake roll, seam side down, on wire rack until completely cool, about 1 hour. Gently unroll to fill.
To make the cream cheese filling: Cream together the butter and cream cheese until light and fluffy. Beat in the icing sugar, mixing until smooth. Fill the cake and roll it back up again.