Follow these simple steps to create your Creamy Pumpkin Spice Roll Cake:

1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and grease lightly.
2. Mix Dry Ingredients: In a bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Whisk until well blended.
3. Beat Eggs and Sugar: In a separate large bowl, beat the eggs and granulated sugar using an electric mixer until thick and pale, about 5 minutes.
4. Add Pumpkin and Vanilla: Stir in the pumpkin puree and vanilla extract until well combined.
5. Combine Mixtures: Gradually add the dry ingredients to the pumpkin mixture, folding gently until just combined. Avoid overmixing.
6. Spread the Batter: Pour the batter onto the prepared jelly roll pan and spread it evenly using a spatula.
7. Bake: Bake in the preheated oven for 15-20 minutes or until the cake springs back when lightly touched.
8. Cool and Roll: Once baked, remove from the oven. Immediately turn the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake with the towel, starting from the short end. Let it cool completely.
9. Make the Filling: In a mixing bowl, beat the softened cream cheese, powdered sugar, unsalted butter, and vanilla extract until smooth and creamy.
10. Unroll and Fill: Once the cake has cooled, unroll it gently. Spread the cream cheese filling evenly over the cake, leaving a small border at the edges.
11. Roll Again: Carefully roll the cake back up without the towel. Wrap it in plastic wrap and refrigerate for at least 1 hour before slicing.
12. Slice and Serve: Once chilled, slice the cake into pieces and dust with additional powdered sugar if desired.

These steps will guide you through creating your own delightful Creamy Pumpkin Spice Roll Cake, ensuring it’s both beautiful and delicious.