Prep the pan: Preheat oven to 350°F. Grease a 10×15-inch jelly roll pan with nonstick spray and line with parchment paper. Spray the parchment lightly so the cake releases easily.

Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, ginger, and salt. Set aside.

Mix wet ingredients: In a separate bowl, whisk eggs, sugar, pumpkin puree, and vanilla until smooth and fully combined.

Combine: Pour the pumpkin mixture into the dry ingredients and stir gently until just combined, being careful not to overmix.

Bake: Spread the batter evenly in the prepared pan. Bake 12–17 minutes, or until a toothpick inserted in the center comes out clean.

Prepare for rolling: While the cake bakes, sprinkle a clean kitchen towel with ½ cup powdered sugar to prevent sticking.

Roll the cake: Remove the cake from the oven and immediately invert it onto the sugared towel. Carefully peel off the parchment paper. Starting with the short side, roll the warm cake and towel together into a log. Place seam-side down on a cooling rack and let it cool completely.

Make the filling: In a mixing bowl, beat the cream cheese on medium-high until smooth. Add butter and beat until creamy. Gradually add powdered sugar, vanilla, and a pinch of salt, mixing until fluffy and smooth.

Assemble: Gently unroll the cooled cake. Spread the cream cheese filling evenly, leaving a ¼-inch border around the edges. Carefully roll the cake back up without the towel.

Chill and serve: Wrap the roll tightly in plastic wrap and refrigerate for at least 1 hour. Before serving, dust with powdered sugar and slice into ½- to 1-inch pieces.

Prep time: 20–25 minutes

(mixing the batter, preparing the pan, making the filling, and rolling the cake after baking)

Bake time: 12–17 minutes

Cool time (before filling): 30–40 minutes

Chill time (after filling and rolling): 60 minutes

Total time: Approximately 2–2.5 hours from start to ready-to-serve slices.