Preheat oven to 375°F (190°C). Line a 15x10x1-inch jelly roll pan with parchment paper, leaving an overhang on the long sides. Lightly grease the parchment.

In a large bowl, beat egg yolks with ½ cup of the sugar until pale and thick. Beat in the vanilla extract and pumpkin puree.

In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

In a clean, dry bowl, beat the egg whites until soft peaks form. Gradually add the remaining ½ cup of sugar, beating until stiff, glossy peaks form.

Gently fold the whipped egg whites into the batter in three additions, being careful not to deflate the egg whites.

Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.

Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Starting from the short end, gently roll the cake up in the towel. Let cool completely.

In a large bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract and salt.

Once the cake is completely cool, carefully unroll it. Spread the frosting evenly over the cake. Reroll the cake and dust with powdered sugar, if desired. Slice and serve.