Preheat the oven to 350 degrees F. Completely cover a 17½”x 12-½” jellyroll pan with parchment paper.
Make the Pumpkin Sheet Cake
In a stand mixer, beat the eggs, granulated sugar, pumpkin, and lemon juice until smooth.
In a separate large bowl, sift together the flour, salt, baking powder, cinnamon, ginger, nutmeg, and cloves.
Mix the sifted dry ingredients in with the egg mixture and blend until fully combined. Using a spatula, spread the batter evenly into the prepared jellyroll pan. The batter will be runny and may seem thin, but remember it will bake up in the oven and you want a nice, thin, even cake that will roll up nicely. Just make sure there are no bare spots in the batter that you can see through.
Bake at 350 for 12 to 14 minutes, until a toothpick comes out clean. Cool in the pan at room temperature for 5 minutes.
Prepare a sheet of parchment paper larger than the size of the baking sheet and sift a bit of powdered sugar over it.
Gently flip the cake over the prepared parchment paper so it lands in the middle. Roll the cake up in the parchment paper and cool in the refrigerator for about 45 minutes.
Make the Cream Cheese Filling
In a stand mixer, mix together the powdered sugar, cream cheese, butter, and vanilla until smooth.
Assemble the Roll
Remove the cake from the refrigerator and carefully unroll onto the countertop or table. Spread the cream cheese mixture on top of the cake. Gently re-roll the cake up and refrigerate for at least one hour before serving.
When you’re ready to serve, slice the cake and sift powdered sugar over the top.
Spice substitutions: I find it best to use individual spices, to control the flavor, but you may substitute an equal measurement of pumpkin pie spice for the combined measurements of the cinnamon, ginger, clove, and nutmeg spices if you prefer. Cream Cheese Filling Tip: if you find your filling mix to be too runny/liquidy, gradually add more powdered sugar by the tablespoonful, one at a time, until the mix reaches your desired consistency. It should be thick enough to sit stable in the roll and not run out of the roll, but not too thick that it's difficult to spread.Make-Ahead Tip: You can freeze the pumpkin cake sheet, rolled up in parchment paper and in a freezer-safe bag or container – without the cream cheese filling – for up to one month. When ready to continue making the roll, thaw out at room temperature until completely thawed out. Make the cream cheese filling and continue with the rest of the instructions.Storage Tip: Refrigerate in parchment paper in an airtight container for up to four days.