Preheat your oven to 375°F (190°C) and line a 15x10-inch jelly roll pan with parchment paper. Dust a clean kitchen towel generously with powdered sugar.

In a large mixing bowl, whip together eggs and granulated sugar on high speed until light and frothy (about 3-5 minutes).

Gently fold in the pure pumpkin purée into the whipped egg mixture until fully combined.

In a separate bowl, sift together flour, baking powder, cinnamon, nutmeg, ginger, and salt. Gradually fold this dry mixture into the pumpkin batter, mixing just until combined.

Spread the batter evenly in the prepared pan and bake for 13-15 minutes until the top springs back lightly when pressed.

Carefully flip the cake onto the sugared kitchen towel and peel off the parchment paper. Roll the cake up in the towel from one short end and let it cool completely.

Beat together cream cheese, unsalted butter, powdered sugar, and vanilla extract until smooth.

Unroll the cooled cake and spread the cream cheese filling evenly, then reroll the cake without the towel.

Wrap the rolled cake in plastic wrap and refrigerate for at least 2 hours before slicing.