Preheat oven to 375°F (190°C). Grease a 10x15-inch jelly roll baking sheet generously and line with parchment paper, leaving overhang on the sides. Grease the top of parchment.

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

In a large bowl with an electric mixer, beat eggs and granulated sugar on high speed for 3 to 4 minutes until thick, pale yellow, and ribbony. Beat in pumpkin puree until combined.

Gently fold in dry ingredients with a rubber spatula just until combined. Spread batter evenly across the prepared pan.

Bake for 13 to 15 minutes until top springs back when lightly touched with a fingertip.

Immediately turn hot cake out onto a clean linen tea towel dusted generously with powdered sugar. Peel off parchment paper carefully. Starting at the short end, gently roll up the warm cake together with the towel. Cool completely on a wire rack for 1.5 hours.

Make the filling: Beat cream cheese, softened butter, powdered sugar, and vanilla extract until completely smooth, light, and fluffy.

Gently unroll the completely cooled pumpkin cake. Spread the cream cheese filling evenly across the cake, leaving a 1/2-inch border at the edges.

Re-roll the cake without the towel. Wrap tightly in plastic wrap and chill in the refrigerator for at least 1 hour to set the spiral.

Dust with powdered sugar, trim ends for a clean presentation, and slice with a serrated knife into neat rounds.