Preheat oven to 350°F.

Spray a jelly roll pan (10×15-inch) with nonstick spray and line it with parchment paper. Then line it Lightly spray the parchment paper as an extra step to make the cake nonstick.

In a bowl, beat the eggs, pumpkin, brown sugar, granulated sugar, and vanilla together until blended well.

In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, allspice, ground ginger, and salt together in a large bowl.

Slowly blend the wet ingredients into the dry ingredients and mix until combined.

Slowly pour the batter evenly into the prepared pan. Give the pan a subtle shake to make sure the batter is spread evenly in the pan.

Bake for 17–18 minutes, or until the cake with springy to the touch. You want the cake to be dry to the touch and bounce back when touched.

Immediately after the cake is out of the oven, use the parchment paper to carefully take the cake out of the pan with the parchment paper still attached and invert the cake onto a tea towel that has been dusted with powdered sugar.

Gently start rolling up the short side using the parchment paper to tuck and roll the cake.
With the cake rolled up, allow the cake to cool on the countertop or place it in the fridge to cool it more quickly.

If placing the pumpkin in the fridge, remove it from the fridge while making the frosting.

Taking care, unroll the cake being careful when flattening.

Using an icing spatula, spread the cream cheese frosting evenly on top of the cake leaving a half inch of the cake exposed on all sides.

Being careful, roll the cake back up peeling the parchment paper as you go.

Cover with saran wrap and chill in the refrigerator for at least 1 hour before slicing and serving.

In a large bowl beat the cream cheese smooth and creamy.

Add the butter and beat until combined and smooth.

Beat in the confectioners’ sugar, vanilla, and maple syrup and beat until the frosting is smooth.