Preheat the oven to 350?F. Line a jelly roll pan with parchment, leaving 2 inches of overhang on the 2 long sides, and grease with cooking spray.

Sift the flour, baking powder and soda, cinnamon, ground ginger, salt, and cloves into a large mixing bowl.

In a stand mixer fitted with the whisk attachment, whip the eggs, sugars, and pumpkin on medium speed until smooth and slightly thickened, about 3 minutes.

Reduce speed to low to incorporate the dry ingredients.

Pour batter into prepared pan, smoothing top with an offset spatula. Bake for 15 to 20 minutes, or until the cake bounces back when pressed with a finger.

Allow the cake to cool slightly in the pan, about 5 minutes.

Lay out a large tea towel and wire rack.

Using the parchment paper, gently lift cake out of the pan, and transfer to the towel parchment-side down.

Starting with the narrow end, roll up cake and towel together. Transfer rolled cake to the wire rack to cool completely.

Meanwhile, make the filling: In a stand mixer or by hand, combine all of the filling ingredients and beat until smooth and fluffy.

Carefully unroll the cooled cake, and evenly spread out the filling, leaving a ?-inch border.

Gently re-roll the cake, using the parchment to help with tension and unpeeling as you go.

Refrigerate the rolled cake for at least 1 hour to set, and dust with powdered sugar just before serving in thick slices.