Pumpkin Roll Cake

Step 1: In a medium bowl, whisk the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until fully combined.
Step 2: In a separate large bowl, add eggs and sugar. Use a hand mixer to beat until light and creamy. Add the pumpkin puree and vanilla, mixing just until combined.
Step 3: Add pumpkin puree and vanilla extract to the large mixing bowl and mix with a mixer until just combined.
Step 4: Working slowly, stir the dry ingredients into the wet ingredients. Mix until no streaks of flour remain. Avoid overmixing or the cake will not be tender.

Step 5: Spray a jelly roll baking sheet with non-stick cooking spray, then line it with parchment paper, leaving a small overhang on the edges to make lifting easier later. Pour cake batter into the prepared pan.
Step 6: Bake until the cake springs back lightly when you touch the top. Watch the cake as it nears the baking time, as ovens will vary.
Step 7: Remove pan from the oven and use the parchment paper handles to lift the cake out. Roll from the short side into a tight log, keeping the paper inside. Let the cake cool.
Step 8: In a medium bowl, beat the softened cream cheese and butter together until smooth. Add the confectioners’ sugar and vanilla, mixing until light and fluffy.
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