Preheat your oven to 375°F (190°C).

Line a 15x10 inch jelly roll pan with parchment paper and lightly grease it.

In a large bowl, whip together the eggs and granulated sugar until light and fluffy. Stir in the pumpkin and vanilla until well combined.

In a separate bowl, mix the flour, baking powder, baking soda, cinnamon, nutmeg, salt, and ginger. Gradually add this mixture into the wet ingredients, mixing until just combined.

Pour the batter into the prepared baking sheet and spread it evenly. Bake for 13-15 minutes, or until a toothpick inserted in the center comes out clean.

Sprinkle powdered sugar on a clean kitchen towel, flip the hot cake onto the towel, and carefully peel off the parchment paper. Roll the cake and towel together from the short side to form a log. Let it cool for about 30 minutes.

In a mixing bowl, beat the cream cheese, powdered sugar, vanilla extract, and softened butter until smooth and creamy.

Once the cake is cool, gently unroll it and spread the cream cheese filling evenly over the top, then roll it back up without the towel.

Wrap the roll in plastic wrap and refrigerate for at least an hour before slicing. Dust with more powdered sugar before serving.