Creating the Classic Pumpkin Roll with Cream Cheese Filling can be straightforward if you follow these simple steps:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line a 15×10 inch jelly roll pan with parchment paper and lightly grease it.
2. Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. Beat Eggs: In a separate large bowl, beat the eggs and granulated sugar together until thick and pale in color.
4. Add Pumpkin: Stir in the pumpkin puree and vanilla extract until well combined.
5. Combine Mixtures: Gradually fold the dry ingredients into the pumpkin mixture, stirring until just combined.
6. Spread Batter: Pour the batter into the prepared pan, spreading it evenly.
7. Bake: Bake in the preheated oven for 15-20 minutes or until the cake is set and springs back when lightly touched.
8. Cool the Cake: Remove from the oven and let it cool in the pan for about 5 minutes. Then, carefully invert the cake onto a clean kitchen towel dusted with powdered sugar.
9. Roll the Cake: Starting from one end, roll the cake up with the towel, creating a log shape. Let it cool completely in this position.
10. Prepare the Filling: While the cake cools, beat together the softened cream cheese, softened butter, powdered sugar, and vanilla extract in a medium bowl until creamy and smooth.
11. Unroll the Cake: Once the cake has cooled, carefully unroll it from the towel.
12. Spread the Filling: Evenly spread the cream cheese filling over the surface of the cake.
13. Roll It Up Again: Roll the cake back up (without the towel this time). Wrap it in plastic wrap and refrigerate for at least 1 hour before serving.
14. Slice and Serve: When ready to serve, slice the pumpkin roll into 1-inch pieces and dust with additional powdered sugar if desired.

These steps will guide you in creating this incredible dessert effortlessly.