Preheat oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper, leaving an overhang for easy removal.

In a small bowl whisk together flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt; set aside.

Using an electric mixer, beat eggs and granulated sugar in a large bowl for about 2 minutes until pale and slightly thickened.

Mix in pumpkin puree and vanilla extract until just combined.

Gently fold dry ingredients into the wet mixture with a rubber spatula until no flour streaks remain.

Spread batter evenly in prepared pan. Bake 13–15 minutes, until a toothpick inserted in the center comes out clean and the cake springs back when lightly touched.

While cake bakes, lay a clean kitchen towel on the counter and dust it generously with 2 tablespoons powdered sugar.

Immediately after baking, loosen cake edges and invert cake onto sugared towel. Peel away parchment. Starting from a short end, roll cake and towel together snugly. Place seam-side down on a cooling rack and cool completely, about 60 minutes.

For filling: Beat softened cream cheese and butter until smooth, about 2 minutes. Gradually beat in powdered sugar and vanilla until light and fluffy.

Carefully unroll cooled cake. Spread filling evenly over cake, leaving a 1/2-inch border on all sides.

Re-roll cake (without towel) tightly. Transfer seam-side down to a serving platter, wrap in plastic, and refrigerate at least 30 minutes to set.

Dust with additional powdered sugar if desired, slice into 10–12 pieces, and serve.