Preheat your oven to 375°F (190°C) and prepare a 15x10-inch jelly roll pan lined with parchment paper.

Combine room temperature eggs and granulated sugar in a mixing bowl, beating until pale and frothy (3-5 minutes).

Gently stir in pumpkin purée, then sift in flour, baking powder, cinnamon, nutmeg, ginger, and salt, folding gently to combine.

Pour the batter into the pan and bake for 13-15 minutes until the top springs back when tapped.

Remove from the oven, invert onto a sugared kitchen towel, and roll the cake with the towel inside to cool.

Beat together cream cheese, butter, powdered sugar, vanilla, and salt until smooth and creamy.

Once cooled, unroll the cake, spread the filling, and roll it back up tightly.

Wrap tightly in plastic wrap, chill for at least 2 hours, then slice and serve.