Prep

1. Heat the oven to 375°F. Lightly grease a 15 × 10-inch jelly-roll pan (the tested pan measures 17.75 × 12.75 × 1 inches on the exterior). Fit parchment paper into the bottom, then grease the paper and dust lightly with flour, tapping out the excess.
2. Lay a clean, thin, lint-free cotton towel on the counter. Sift the 1/4 cup powdered sugar evenly over an area slightly larger than the pan.
3. Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves, and salt.

Mix and Bake

1. Beat the eggs and granulated sugar with an electric mixer on medium-high speed until pale and thick, about 3–5 minutes.
2. Mix in the pumpkin puree on low speed. Fold in the dry ingredients just until no streaks of flour remain.
3. Transfer the batter to the prepared jelly-roll pan. Spread it into the corners and level the surface.
4. Bake for 13–15 minutes, until the center springs back when pressed lightly. If using a dark metal pan, start checking at 11 minutes.

Roll and Cool

1. Run a thin knife around the edges to release the hot cake. Immediately invert it onto the sugared towel and gently remove the parchment.
2. Starting at one of the 10-inch ends, roll the warm cake and towel together. Keep the roll snug without pressing or squeezing.
3. Place the wrapped cake seam-side down on a wire rack. Let it cool completely, about 1 hour.

Make the Filling

1. Beat the cream cheese and salted butter until smooth.
2. Add the powdered sugar and vanilla bean paste. Mix on low speed until incorporated, then beat on medium speed until creamy and spreadable.

Assemble and Chill

1. Carefully open the cooled cake, allowing the inner edge to retain a slight curl rather than forcing it flat.
2. Spread the filling evenly over the cake, leaving about 1/2 inch uncovered around the edges.
3. Roll the cake back up, gently lifting it away from the towel as you go.
4. Wrap the roll in plastic wrap and refrigerate seam-side down for at least 1 hour, until the filling is firm.
5. Unwrap and dust with powdered sugar before serving. Cut into slices with a sharp knife, wiping the blade between cuts.