Creating the Creamy Pumpkin Spice Roll Cake can be straightforward if you follow these easy steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, allowing some overhang for easy removal.

2. Mix Dry Ingredients: In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.

3. Prepare the Egg Mixture: In a large bowl, beat the eggs and sugar with an electric mixer on high speed until thick and pale, about 2-3 minutes.

4. Add Pumpkin: Stir in the pumpkin puree and vanilla extract until fully combined.

5. Combine Mixtures: Gradually fold in the dry ingredients into the pumpkin mixture, mixing gently until just combined. Avoid overmixing to maintain a light texture.

6. Pour Batter: Spread the batter evenly into the prepared jelly roll pan.

7. Bake: Bake in the preheated oven for 15-20 minutes, or until the cake springs back when touched.

8. Cool the Cake: Immediately, after removal from the oven, sprinkle a clean kitchen towel with powdered sugar. Invert the cake onto the towel, peeling away the parchment paper. Roll the cake up with the towel starting from the short end. Let it cool completely on a wire rack.

9. Prepare the Filling: In a medium bowl, beat the cream cheese with an electric mixer until smooth. Gradually add in the powdered sugar and the extra vanilla extract, mixing until creamy.

10. Unroll and Fill: Once the cake is cool, carefully unroll it. Spread the cream cheese filling evenly over the cake, then roll it back up without the towel.

11. Chill and Serve: Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour before serving. Once chilled, carefully slice the roll into thick pieces and dust with powdered sugar if desired.