I preheat the oven to 350°F (175°C), line a 10×15-inch jelly roll pan with parchment, and lightly grease it. In a large bowl, I beat 3 eggs and 1 cup sugar until thick and pale, then mix in ⅔ cup pumpkin puree. In another bowl, I whisk ¾ cup flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp cinnamon, ½ tsp nutmeg, ¼ tsp cloves, and ¼ tsp salt. I fold the dry ingredients into the wet until just combined, pour into the pan, and bake for 12–15 minutes until the cake springs back when touched.

I dust a clean kitchen towel generously with powdered sugar. Once baked, I loosen the cake’s edges, invert it onto the towel, and peel off the parchment. Starting at the short end, I roll the warm cake with the towel into a log and let it cool completely, seam side down, for a crack-free spiced pumpkin roll.

I beat 8 oz cream cheese, 6 tbsp butter, 1 cup powdered sugar, and 1 tsp vanilla until smooth. I gently unroll the cooled cake, spread the filling evenly, and re-roll without the towel. I wrap the roll tightly in plastic wrap and chill for at least 1 hour before slicing.

I dust the chilled autumn cake roll with powdered sugar, slice into ½-inch rounds, and arrange on a platter for serving.