Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan (or a shallow baking dish) with parchment paper, and lightly grease it.

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

In a large bowl, beat the eggs and granulated sugar until they’re light and fluffy. Then add the pumpkin and vanilla extract and blend until smooth.

Gradually fold in the flour mixture until just combined. Pour the batter into your prepared pan, spreading it evenly.

Bake for about 15 minutes, or until a toothpick comes out clean.

Remove the cake from the oven and cover it with a clean tea towel, gently rolling it from the short end. Let it cool completely.

In a mixing bowl, blend the softened cream cheese and butter until creamy. Gradually incorporate the powdered sugar and vanilla; mix until smooth.

Once your cake is cool, carefully unroll it and remove the towel. Spread the cream cheese frosting evenly over the cake, leaving a little space at the edges.

Roll the cake up again without the towel, placing the seam side down.

Wrap your pumpkin roll in plastic wrap and chill it in the fridge for at least an hour. When ready to serve, slice it up.