Preheat the oven to 375°F (190°C). Line a 10×15-inch jelly roll pan (or similar rimmed baking sheet) with parchment paper and lightly grease the paper to prevent sticking.

Lay a clean, thin kitchen towel on the counter and dust it generously with about 1/2 cup of powdered sugar until well coated. This will keep the warm cake from sticking when you roll it.

In a large mixing bowl, whisk the eggs and granulated sugar together for 1–2 minutes until slightly thickened and pale. Whisk in the pumpkin puree and 1 teaspoon vanilla extract until smooth and well combined.

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger (if using) until evenly mixed and free of lumps.

Gently fold the dry ingredients into the wet mixture just until no visible streaks of flour remain, being careful not to overmix so the cake stays soft and tender.

Pour the batter into the prepared jelly roll pan and spread it evenly to the corners in a thin layer. Bake for 11–13 minutes, or until the cake springs back lightly when touched in the center and begins to pull away slightly from the edges.

Immediately after removing the cake from the oven, run a knife along the short edges if needed to loosen. Invert the hot cake onto the powdered sugar–dusted towel, parchment side up. Carefully peel off the parchment paper. Starting from a short end, roll the warm cake and towel together into a snug spiral. Place seam-side down on a cooling rack and let cool completely, about 1 hour.

While the cake cools, beat the softened cream cheese and butter together with a hand mixer or stand mixer until smooth and creamy. Add the powdered sugar, remaining 1 teaspoon vanilla extract, and a pinch of salt. Beat until light, fluffy, and spreadable. If the filling seems too soft, chill it in the refrigerator for 10–15 minutes.

Once the cake is completely cool, gently unroll it from the towel. Spread the cream cheese filling evenly over the surface, leaving about a 1/2-inch border around the edges to prevent excess filling from squeezing out when rolled.

Carefully re-roll the cake (this time without the towel), starting from the same short end, into a tight log. Wrap the pumpkin roll snugly in plastic wrap, place it seam-side down, and refrigerate for at least 1 hour or up to overnight so it firms up and slices cleanly.

When ready to serve, unwrap the chilled pumpkin roll and place it on a serving platter. Dust generously with additional powdered sugar. Using a sharp serrated knife, slice into 1/2–3/4 inch slices, wiping the knife between cuts for the cleanest spirals.