Preheat oven to 350°F (175°C).

Grease a 15×10-inch jelly roll pan and line with parchment paper. Grease the parchment as well.

Make the Cake Batter:

In a large bowl, beat eggs and granulated sugar until thick and pale.

Stir in pumpkin puree and vanilla extract until well combined.

Combine Dry Ingredients:

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

Gradually fold the dry ingredients into the pumpkin mixture until just combined.

Bake the Cake:

Pour batter into the prepared pan, spreading evenly.

Bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean.

Cool & Roll the Cake:

Remove from oven and let cool for 5 minutes.

Invert the cake onto a clean kitchen towel dusted with powdered sugar and peel off parchment.

Starting from one end, roll the cake up with the towel inside. Allow it to cool completely while rolled.

Prepare the Cream Filling:

Beat softened cream cheese, powdered sugar, and vanilla until smooth.

Whip heavy cream until soft peaks form, then gently fold into the cream cheese mixture.

Assemble the Roll:

Unroll the cooled cake and spread the cream filling evenly.

Roll the cake back up without the towel.

Wrap in plastic wrap and refrigerate for at least 1 hour before slicing.

Serving and Storage Tips