Preheat oven to 375 degrees Fahrenheit and grease a 15×10 inch jelly roll pan.
Line the pan with parchment paper and grease the paper lightly.
Whisk the flour, baking powder, cinnamon, ginger, and cloves in a medium bowl.
Beat eggs and 3/4 cup sugar in a large bowl on high speed until pale and fluffy.
Gently fold the pumpkin puree into the egg mixture.
Stir the dry ingredients into the wet mixture until just combined.
Spread batter evenly across the prepared pan and smooth with an offset spatula.
Bake for 15 minutes or until the cake springs back when touched.
Lay a clean kitchen towel on the counter and dust generously with powdered sugar.
Invert the warm cake onto the towel, peel off parchment, roll the cake up tightly with the towel, and let cool.
Beat cream cheese and remaining powdered sugar until smooth.
Unroll the cooled cake, spread filling evenly, and roll back up to serve.