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

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

In another large bowl, use an electric mixer to beat the eggs and sugar until they’re light and fluffy—about 5 minutes. Add in the pumpkin puree and vanilla extract.

Gradually add the dry mixture to the wet ingredients, mixing just until combined.

Pour the batter into the prepared pan, spreading it evenly. Bake for about 13-15 minutes or until a toothpick inserted in the center comes out clean.

Dust a clean kitchen towel with powdered sugar, invert the baked cake onto the towel, and roll it up while still warm. Let it cool completely.

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

Once the cake is cool, gently unroll it, spread the cream cheese filling evenly across, and roll the cake back up without the towel. Wrap in plastic wrap and refrigerate for at least 1 hour.

Slice the pumpkin roll cake and dust with powdered sugar before serving.