• Preheat oven to 350℉. Gather the ingredients so that you have everything close at hand on the counter or table.
• Line a jelly roll pan (or baking sheet) with parchment paper. Spray the parchment paper with baking spray, for easier release of the cake.
• (If possible leave an extra inch on each end or side for lifting the cake out of the pan.)

Prepare the Sponge Cake

• In a small mixing bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, cloves, and salt. Whisk to combine.
• Using a large mixing bowl with whisk attachment, combine the large eggs and granulated sugar. Beat on high until frothy and light in color, about 3 minutes.
• Add in the pumpkin puree and vanilla extract, mixing to combine.
• Next, with a rubber spatula gradually fold in the flour mixture, a little at a time, until mixed in. Try not to overmix at this point.
• Pour the batter into the prepared baking sheet and smooth out evenly with a spatula to the sides and corners.
• Bake in preheated oven for 15-18 minutes. The cake will test done when it springs back at your touch.

Roll the Cake

• While the cake bakes, place a piece of parchment paper (or wax paper) onto a clean kitchen towel. A flour sack towel works well for rolling. Sprinkle the paper with powdered sugar.
• Once the cake has finished baking, remove from oven and run an offset spatula around the cake edges to release any stuck on areas.
• Invert the warm cake onto the prepared towel/parchment paper. Starting at the short end, use the towel to tightly roll cake into a log. Let cool completely while rolled up, approximately 40-50 minutes.

Prepare Cream Cheese Frosting (Filling)

• While the cake cools, prepare the cream cheese filling. In a large mixing bowl, combine the softened cream cheese, powdered sugar, softened butter, and vanilla extract. Blend until smooth and fluffy, about 2-3 minutes.

Assemble the Pumpkin Roll

• When the cake is cool, carefully unroll and spread the cream cheese frosting evenly to the edges of the cake.
• Roll back into a log, this time without the towel, and place seam side down on a platter. Cover with plastic wrap or aluminum foil and refrigerate for 45-50 minutes.
• Before serving, generously sprinkle the cake with powdered sugar.
• You may also want to slice the ends of the cake so that the edges are nice and pretty.
• This recipe will serve 8-10 people. Store cake in a covered container and refrigerate for up to 3 days.