Preheat your oven to 375 degrees.
Grease a 10x15 jelly roll pan and line with parchment paper.
Cream the eggs and the sugar together.
Add the flour, pumpkin purée, baking powder, cinnamon, nutmeg, ginger, and salt and mix until well combined.
Spread the mixture into the jelly roll pan and bake for 15 minutes or until set in the middle.
While that is baking, mix together the cream cheese, pumpkin purée, powdered sugar, and vanilla extract.
Once the pumpkin roll is done, allow to cool for 10-15 minutes and transfer to a clean towel.
Roll inside the towel (short side) and allow to cool for another 20-30 minutes.
Once fully cool, unroll and spread the cream cheese mixture evenly along the top.
Roll back up and cover with plastic wrap.
Place in the fridge, seam side down, for at least two hours.
Once chilled, garnish with a sprinkle of powdered sugar and slice into ten pieces.