Preheat your oven to 375 degrees Fahrenheit and grease a 15×10 inch jelly roll pan.
Beat the eggs and 3/4 cup of the granulated sugar in a large bowl until the mixture turns pale yellow and thick.
Whisk in the pumpkin puree and vanilla extract until fully combined.
Fold the flour, baking powder, cinnamon, and ginger into the wet ingredients gently to preserve aeration.
Spread the batter evenly across the prepared pan and smooth the edges with a spatula.
Bake for 12 to 15 minutes or until the top springs back when touched.
Invert the warm cake immediately onto a clean kitchen towel dusted heavily with powdered sugar.
Peel off the parchment paper and roll the warm cake up in the towel to set its shape.
While the cake cools, beat the softened cream cheese with the remaining powdered sugar until smooth.
Unroll the cooled cake, spread the cream cheese filling evenly over the surface, and roll it back up without the towel.