Preheat your oven to 375°F. Line a jelly roll pan with parchment paper, leaving some overhang on the sides for easy removal.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.

In a large mixing bowl, beat the eggs and sugar using a hand or stand mixer on high speed until thick and pale, about 2-3 minutes. Add the pumpkin puree and vanilla extract, mixing until smooth.

Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.

Pour the batter into the prepared jelly roll pan and spread it evenly. Bake for 13-15 minutes, or until the top springs back when lightly touched.

While the cake is baking, lay a clean kitchen towel on your countertop and dust it generously with powdered sugar. This will prevent the cake from sticking to the towel.

Once the cake is done, carefully turn it out onto the prepared towel. Peel off the parchment paper, then gently roll the cake up with the towel, starting at the short end. Let it cool completely, seam-side down. Rolling it while warm helps set the shape.

In a medium mixing bowl, beat the cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy. Scrape down the sides of the bowl as needed to ensure everything is well combined.

Once the cake is completely cool, unroll it gently. Spread the cream cheese filling evenly over the surface, leaving a small border around the edges. Carefully roll the cake back up (without the towel this time), keeping it as tight as possible.

Wrap the pumpkin roll in plastic wrap and refrigerate for at least 1 hour to set.