Preheat your oven to 375°F (190°C). Grease a 15x10-inch jelly roll pan with nonstick baking spray, line the bottom with parchment paper, and lightly spray the parchment. Lay a clean, thin cotton kitchen tea towel flat on your countertop and generously dust it with ¼ cup confectioners powdered sugar.

In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ginger, nutmeg, cloves, and fine salt until evenly distributed.

In a large mixing bowl (or stand mixer fitted with the whisk attachment), beat the 3 room-temperature eggs and 1 cup granulated sugar on high speed for 3 full minutes until pale, thickened, and ribbony. Beat in the pure pumpkin puree and vanilla extract on medium-low until smoothly incorporated.

Gently fold the dry flour-spice mixture into the wet pumpkin mixture with a rubber spatula just until no dry flour streaks remain. Do not overmix to preserve the light sponge texture.

Pour the batter into the prepared jelly roll pan and spread it evenly to all four corners with an offset spatula. Tap the pan once firmly against the counter to release large air bubbles.

Bake at 375°F (190°C) for 13 to 15 minutes, until the center springs back immediately when lightly touched with your fingertip. Do not overbake!

Immediately loosen the edges of the hot cake with a butter knife. Invert the hot cake directly onto your prepared powdered sugar-dusted tea towel. Carefully peel off the hot parchment paper. Starting at the short end, gently roll the warm cake and the towel together into a snug log. Place the rolled log seam-side down on a wire rack and allow it to cool completely to room temperature (about 1 hour).

While the cake cools, prepare the filling: In a medium bowl, beat the softened cream cheese and softened butter together on medium-high speed for 2 minutes until completely smooth and fluffy. Add the sifted powdered sugar, vanilla extract, and tiny pinch of salt. Beat on low until combined, then beat on medium-high for 1 minute until silky and spreadable.

Carefully unroll the cooled cake log on your countertop (it will stay curved at the ends—do not force it completely flat). Spread the cream cheese filling evenly over the surface of the cake using an offset spatula, leaving a ½-inch border at the edges.

Re-roll the cake without the towel, starting from the same short end. Wrap the pumpkin roll tightly in plastic wrap to help it retain its round shape. Chill in the refrigerator for at least 1 hour (or overnight) before slicing.

Before serving, trim ½ inch off each end for clean display edges. Dust the top with a snowfall of powdered sugar, slice with a sharp warm chef knife into ¾-inch rounds, wiping the blade clean between cuts, and enjoy!