Cream Cheese Pumpkin Roll

Preheat the oven to 375 degrees F (190 degrees C). Grease a 10x15-inch jelly roll pan and line with waxed paper.

Make the cake: Combine flour, cinnamon, baking powder, ginger, nutmeg, and salt in a medium bowl.

Beat sugar and eggs in a large bowl with an electric mixer until well blended. Stir in pumpkin purée. Add flour mixture and stir until just blended. Pour batter into the prepared jelly roll pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Remove from the oven and cool in the pan for 10 minutes.

Turn cake out onto a clean kitchen towel. Remove and discard waxed paper. Starting with the short end of the cake, roll both the cake and towel up into a log; let cool completely, about 30 minutes.

While the cake is cooling, make the filling: Beat cream cheese, confectioners' sugar, butter, pumpkin purée, and vanilla in a mixing bowl until smooth.

Spread a large sheet of plastic wrap on a work surface. Carefully unroll the cooled cake onto the plastic wrap.

Spread filling over the cake, re-roll the cake (without the towel), and wrap carefully with plastic wrap. Transfer the filled cake, seam-side down, to a plate. Refrigerate until fully chilled, about 2 hours.