Follow these easy steps to create your Pumpkin Roll with Cream Cheese Filling:

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

2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.

3. Beat Eggs and Sugar: In a large bowl, beat the eggs and granulated sugar until thick and pale, about 5 minutes.

4. Add Pumpkin and Vanilla: Mix in the pumpkin puree and vanilla extract until combined.

5. Combine Mixtures: Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Do not overmix.

6. Spread Batter: Pour the batter into the prepared jelly roll pan. Spread it evenly to the edges.

7. Bake: Bake for 15-20 minutes in the preheated oven, or until the cake springs back when lightly touched.

8. Cool: Once done, remove from the oven and allow to cool for 5 minutes in the pan. Sprinkle powdered sugar over a clean kitchen towel, then flip the cake onto it. Remove the parchment paper and roll the cake up in the towel starting from one of the short sides. Let it cool completely while rolled.

9. Prepare Cream Cheese Filling: In a medium bowl, beat together the softened cream cheese, powdered sugar, softened butter, and vanilla extract until smooth and creamy.

10. Unroll Cake and Fill: Once the cake is completely cool, carefully unroll it. Spread the cream cheese filling over the cake, leaving a small border.

11. Roll Again: Roll the cake back up, this time without the towel, and wrap it in plastic wrap. Refrigerate for at least 1 hour to set the filling.