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In a large bowl, beat eggs and sugar with an electric mixer on high speed for 5 minutes. Gradually mix in pumpkin. Combine flour, baking powder, cinnamon, and ginger; stir into pumpkin mixture. Spread batter evenly into the prepared pan.
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In a medium bowl, combine cream cheese, butter, 1 cup confectioners sugar, and vanilla. Beat until smooth. Unroll pumpkin cake when cool, spread with filling, and roll up. Place pumpkin roll on waxed paper, roll and twist ends like a candy wrapper. Refrigerate overnight. Slice and serve chilled or frozen.
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