Pumpkin Roll with Cream Cheese Frosting

Preheat Oven and Prepare Pan: Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and grease with non-stick spray.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
Combine Wet Ingredients: In a large bowl, beat eggs and sugar until thick and pale. Beat in pumpkin puree and vanilla extract.
Combine Wet and Dry: Gradually add dry ingredients to wet ingredients, mixing until just combined.
Bake the Cake: Pour batter into prepared pan and bake for 13-15 minutes or until a toothpick inserted comes out clean.
Roll the Cake: Immediately turn cake out onto a clean, powdered sugar-dusted towel. Peel off parchment and roll up in the towel. Let cool completely.
Make the Frosting: Beat cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.
Fill and Roll: Unroll cooled cake, spread with frosting, and re-roll without the towel.
Chill and Serve: Refrigerate for at least 1 hour. Dust with powdered sugar before slicing.