Preheat your oven to 375°F (190°C) and line a jelly roll pan with parchment paper.

Mix together pumpkin puree, granulated sugar, and eggs until light and fluffy.

Whisk together flour, baking powder, cinnamon, nutmeg, and ginger until evenly mixed.

Gently fold the dry mixture into the wet ingredients until just combined.

Pour the batter into the prepared pan and bake for 12-15 minutes until set.

Cool for 5 minutes, then roll with the parchment paper and cool completely.

Prepare the frosting by beating cream cheese, butter, powdered sugar, and vanilla until smooth.

Spread frosting over the cooled cake and roll it back up carefully.

Chill the rolled cake in the refrigerator for 30 minutes, then slice and serve.