Preheat your oven to 375°F (190°C).

Line the jelly roll pan with parchment paper and grease the sides.

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

In another bowl, beat the eggs and sugar until thick and pale, about 2-3 minutes.

Mix in the pumpkin puree and vanilla extract.

Gradually fold the dry ingredients into the wet mixture using a rubber spatula.

Spread the batter evenly in the prepared pan and bake for 13-15 minutes.

Once baked, immediately invert the cake onto a clean kitchen towel sprinkled with powdered sugar.

Roll it up with the towel inside, letting it cool completely.

For the filling, beat the cream cheese and powdered sugar along with vanilla extract until smooth.

Unroll the cooled cake and spread the cream cheese filling evenly.

Roll the cake back up without the towel and refrigerate before serving.