Prep Pan & Oven: Preheat oven to 375°F (190°C). Grease a 10x15-inch jelly roll pan and line with parchment paper, leaving a 1-inch overhang. Lightly grease the parchment paper.

Beat Eggs & Sugar: In a large bowl, beat 3 eggs and 1 cup granulated sugar on high speed for 3 to 4 minutes until thick, pale, and ribbony. Beat in pumpkin purée and vanilla extract.

Whisk Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.

Spread & Bake: Fold dry ingredients into wet mixture just until smooth. Spread batter evenly into prepared jelly roll pan with an offset spatula. Bake for 13 to 15 minutes until top springs back immediately when lightly touched.

The Hot Towel Roll (No-Crack Secret): While cake bakes, generously dust a clean, lint-free thin kitchen tea towel with 1/4 cup powdered sugar. Immediately turn hot cake out onto towel, peel off parchment paper, and gently roll cake and towel together starting from the short end. Cool completely at room temperature (about 1 hour) in rolled state.

Make Filling & Assemble: Beat softened cream cheese, butter, powdered sugar, and vanilla extract until velvety smooth. Carefully unroll cooled cake, spread filling evenly within 1/2 inch of edges, and re-roll tightly without towel.

Chill & Slice: Wrap roll tightly in plastic wrap and refrigerate for at least 1 hour before serving. Dust with powdered sugar, trim ends for neat spirals, and slice with a warm serrated knife!