Pumpkin Cake Base:

1. Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and grease it lightly.
2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. Combine wet ingredients: In a large bowl, beat eggs and granulated sugar with a hand or stand mixer until thick and creamy. Mix in pumpkin purée until well combined.
4. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring until smooth.
5. Spread batter: Pour the batter evenly into the prepared pan and smooth the top with a spatula.
6. Bake: Bake for 12-15 minutes or until the cake springs back when lightly pressed.
7. Cool and roll: Turn the cake out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper, then roll the cake up gently in the towel (starting from a short side). Let it cool completely.

Cream Cheese Filling:

1. In a medium bowl, beat cream cheese, butter, and vanilla extract until smooth.
2. Gradually add powdered sugar and beat until light and creamy.

Assemble the Pumpkin Roll:

1. Carefully unroll the cooled cake. Spread the cream cheese filling evenly over the surface, leaving a small border around the edges.
2. Re-roll the cake tightly, without the towel, and wrap it in plastic wrap.
3. Refrigerate for at least 1 hour before slicing to set the filling and firm up the roll.