Preheat oven to 375°F
Line a 15×10-inch jelly roll pan with parchment paper
Grease the parchment paper
Beat 3 eggs and 1 cup sugar until thick
Mix in 2/3 cup pumpkin puree and 1 teaspoon vanilla
In a separate bowl, combine 3/4 cup flour, 1 teaspoon baking powder, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/2 teaspoon salt
Fold the dry ingredients into the wet ingredients
Spread the batter evenly in the prepared pan
Bake for 13 to 15 minutes
Sprinkle a clean kitchen towel with powdered sugar
Turn the hot cake onto the towel
Peel off the parchment paper
Roll the cake up in the towel from the short end
Let it cool completely
Beat 8 ounces cream cheese, 1 cup powdered sugar, 6 tablespoons butter, and 1 teaspoon vanilla until smooth
Unroll the cooled cake
Spread the cream cheese filling evenly over the cake
Roll the cake back up without the towel
Wrap and chill before slicing