1. Preheat the oven to 375°F (190°C) and line a 15×10 inch jelly roll pan with parchment paper, greasing lightly.

2. Whisk eggs and granulated sugar together until light and fluffy, then mix in pumpkin puree and vanilla until smooth.

3. In a separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger, then fold into the wet ingredients until just combined.

4. Spread the batter evenly in the prepared pan and bake for 12 to 15 minutes until the cake springs back when touched.

5. Immediately loosen the edges with a knife, invert the cake onto a powdered sugar–dusted kitchen towel, peel off the parchment, and roll the cake with the towel inside; cool for 30 to 45 minutes.

6. Beat cream cheese and butter until smooth, then add powdered sugar and vanilla and mix until creamy.

7. Unroll the cooled cake, spread the cream cheese filling evenly leaving a small border, and re-roll tightly without the towel.

8. Wrap the roll in plastic wrap and chill for at least one hour before slicing.

9. Dust the top with powdered sugar before serving and slice with a sharp serrated knife.

10. Store wrapped in the refrigerator for up to four days or freeze for up to two months.