Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch jelly roll pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

In a large bowl, cream together the sugar and eggs until light and fluffy. Beat in the pumpkin puree, milk, and vanilla extract until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Pour the batter into the prepared jelly roll pan and spread evenly.

Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is baking, prepare the filling. In a medium bowl, cream together the cream cheese, powdered sugar, and vanilla extract until smooth.

Once the cake is out of the oven, immediately invert it onto a clean kitchen towel that has been sprinkled with powdered sugar.

Carefully peel off the parchment paper.

Using a sharp knife, trim the edges of the cake.

Spread the cream cheese filling evenly over the cake.

Starting from the short side, tightly roll up the cake using the kitchen towel as an aid.

Wrap the pumpkin roll in plastic wrap and refrigerate for at least 2 hours, or until firm.

Before serving, dust the pumpkin roll with powdered sugar.