Step 1: Preheat Oven u0026 Prepare Pan : Preheat oven to 375°F (190°C). Grease a 15x10-inch jelly roll pan and line with parchment paper. Lightly flour the parchment.

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

Step 3: Beat Wet Ingredients : In a large bowl, beat eggs and sugar on high speed for 3 minutes until thick and pale. Add pumpkin puree and vanilla extract; mix until smooth.

Step 4: Combine Dry and Wet Ingredients : Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the cake light and tender.

Step 5: Bake the Cake : Pour batter evenly into prepared pan and smooth the top.

Bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean. Immediately turn cake out onto a clean kitchen towel sprinkled with powdered sugar.

Step 6: Roll the Cake : While warm, gently peel off parchment paper. Starting from a short edge, roll the cake up with the towel inside to form a log. Let the rolled cake cool completely on a wire rack.

Step 7: Prepare Cream Cheese Filling : In a medium bowl, beat cream cheese and butter until smooth. Add powdered sugar and vanilla extract; beat until creamy and fluffy.

Step 8: Fill and Re-Roll Cake : Carefully unroll cooled cake. Spread cream cheese filling evenly over the cake. Gently roll the cake again, without the towel, to form a spiral. Wrap in plastic wrap and refrigerate for at least 1 hour to set.

Step 9: Serve : Slice into 1-inch pieces and dust with powdered sugar. Optionally, serve with whipped cream or a drizzle of caramel sauce.