Preheat the oven to 375°F (190°C) and prepare your pan.

In a mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

In another bowl, beat the eggs and sugar until light and fluffy.

Add the pumpkin puree and vanilla extract to the egg mixture, then mix well.

Gradually fold in the dry ingredients until just combined.

Spread the batter evenly in the prepared pan.

Bake for 13-15 minutes, or until the cake springs back when touched.

Remove from the oven and let it cool for 5 minutes before flipping onto a kitchen towel, and carefully peeling off the parchment paper.

Roll the cake with the towel and let it cool completely.

In a mixing bowl, combine the softened cream cheese, butter, powdered sugar, and cinnamon.

Unroll the cooled cake and spread the cream cheese mixture evenly over the surface.

Re-roll the cake without the towel, then wrap it in plastic wrap and refrigerate for at least 1 hour.

Slice and serve the pumpkin roll, dusting with powdered sugar if desired.