Preheat your oven to 375°F (190°C). Line a 15x10 inch jelly roll pan with parchment paper and grease it lightly.

In a large mixing bowl, beat together the eggs and granulated sugar until the mixture is light in color. Add pumpkin puree and vanilla extract, mixing well.

In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Gradually add the dry mix to the pumpkin mixture, stirring until just combined.

Pour the batter into the prepared jelly roll pan, smoothing it out evenly.

Bake for 12-15 minutes or until the cake springs back when lightly pressed.

Remove the cake from the oven and immediately flip it onto a clean kitchen towel dusted with powdered sugar. Carefully remove the parchment paper and roll the cake tightly in the towel. Let it cool completely.

While the cake cools, prepare the filling by beating together the softened cream cheese, powdered sugar, softened butter, and vanilla extract until smooth and fluffy.

Unroll the cooled cake gently and spread the cream cheese filling evenly over the surface. Roll the cake back up without the towel and wrap tightly in plastic wrap.

Refrigerate the rolled cake for at least an hour to set the filling.

When ready to serve, slice off the ends for a clean look and cut into slices to enjoy.