Preheat oven & prep pan: Preheat oven to 375°F (190°C). Grease a 15x10-inch jelly roll pan and line with parchment paper, leaving an overhang on the sides. Lightly grease the parchment paper.

Whisk dry ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and fine salt until completely uniform.

Beat eggs & sugar until thick: In a large mixing bowl with an electric mixer, beat eggs and granulated sugar on high speed for 3 to 4 minutes until pale, thick, and doubled in volume.

Fold in pumpkin & dry mix: Gently fold in pumpkin puree and vanilla bean paste until incorporated. Add dry ingredients and gently fold with a rubber spatula just until no flour streaks remain (do not deflate the batter).

Bake cake: Spread batter evenly into the prepared jelly roll pan using an offset spatula. Bake at 375°F for 13 to 15 minutes, or until the top springs back when gently touched with a finger.

Prep dusting towel: While cake bakes, lay a clean, thin cotton or linen kitchen tea towel flat on the counter and generously dust with 1/4 cup powdered sugar.

Invert & roll hot: Immediately after removing from the oven, run a knife around the edges and invert the hot cake onto the sugar-dusted towel. Peel off the parchment paper. While still steaming hot, gently roll the cake and towel together from the narrow end into a tight log. Cool completely on a wire rack for 1 hour to lock in roll memory.

Make cream cheese filling: In a mixing bowl, beat softened cream cheese and butter together until creamy and lump-free. Gradually add sifted powdered sugar, vanilla bean paste, and pinch of salt. Beat until silky and smooth.

Unroll & frost: Gently unroll the cooled cake (the inner end will stay slightly curled). Spread the cream cheese filling evenly across the cake, leaving a 1/2-inch border along the edges.

Roll tightly & chill: Carefully re-roll the cake without the towel. Wrap the rolled log tightly in plastic wrap and refrigerate for at least 1 hour (or up to 2 days) to set the filling and make slicing clean.

Dust & slice: Before serving, trim the uneven ends with a warm chef knife. Dust generously with powdered sugar and slice into 1-inch thick spiral rounds.