Step 1: Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, extending it over the sides for easy lifting. Grease the parchment paper and dust lightly with flour.
Step 2: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt.
Step 3: In a large bowl, beat the granulated sugar and eggs with an electric mixer on medium-high speed until light and fluffy, about 3-5 minutes.
Step 4: Reduce speed to low and gradually beat in the pumpkin puree and vanilla extract until just combined.
Step 5: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined and no streaks of flour remain. Be careful not to overmix.
Step 6: Pour the batter evenly into the prepared jelly roll pan, spreading it to the edges with an offset spatula. Bake for 13-15 minutes, or until a wooden skewer inserted into the center comes out clean.
Step 7: While the cake bakes, lay a clean, lint-free kitchen towel on a flat surface and generously dust it with powdered sugar. Immediately upon removing the cake from the oven, invert it onto the prepared towel. Carefully peel off the parchment paper.
Step 8: While still warm, starting from one short end, carefully roll the cake and the towel together. Allow it to cool completely on a wire rack, seam-side down, for at least 1 hour.
Step 9: For the Cream Cheese Filling: In a medium bowl, beat the softened cream cheese, butter, powdered sugar, and vanilla extract with an electric mixer until smooth and creamy.
Step 10: For the Caramel Drizzle: In a small saucepan over medium heat, melt the butter. Add the brown sugar and heavy cream. Bring to a gentle boil, stirring constantly. Reduce heat and simmer for 2-3 minutes, stirring occasionally, until slightly thickened. Remove from heat and stir in the vanilla extract. Let cool slightly to thicken further.
Step 11: To Assemble: Once the cake is completely cool, carefully unroll it. Spread the cream cheese filling evenly over the entire surface of the cake, leaving a ½-inch border around the edges.
Step 12: Starting from the same short end you began rolling with, carefully re-roll the cake, this time without the towel. Roll it tightly but gently.
Step 13: Place the rolled cake seam-side down on a serving platter. Cover loosely with plastic wrap and refrigerate for at least 1-2 hours to allow the filling to set and the flavors to meld.
Step 14: Just before serving, generously drizzle the cooled caramel sauce over the top of the chilled caramel pumpkin cream roll. Garnish with chopped pecans or a sprinkle of cinnamon, if desired. Slice with a sharp knife and serve.