With the rack in the middle position, preheat the oven to 375 °F.
Lightly coat an 11.5-by-16.5-inch (or similar in size) jelly roll pan (rimmed baking sheet) with butter. Line it with parchment paper, making sure the paper doesn't have any creases in it and leaving a 1-inch edge on the longer sides to help you lift the cake out when its ready. Lightly grease the parchment paper so that the cake doesn't stick to it. Set aside.
In a medium bowl, add the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt. Whisk until combined.
In a second bowl, combine the eggs with the sugar and maple syrup and whisk until thick and creamy. Add the pumpkin puree and vanilla extract and beat until smooth.
Add the dry ingredients to the wet and stir until just combined.
Spread the pumpkin cake batter evenly into the prepared jelly roll pan. (An offset spatula is really practical here).
Bake for 12 to 14 minutes, or until top of the cake springs back when touched. Using the edges of the parchment paper, lift the parchment paper and cake onto your countertop. Roll the cake firmly, starting from the shorter end until it's completely rolled up. With the seam side down, place the cake onto a wire rack until it reaches room temperature.
Maple Cream Cheese Filling
In the bowl of your mixer, beat together cream cheese, butter, powdered sugar, maple syrup and vanilla extract until smooth.
Filling Roll Cake
Once the cake has cooled, transfer the cake roll onto your countertop and carefully unroll the cake. Spread the cream cheese filling evenly over cake, leaving a 3/4-inch edge on all sides. Then gently re-roll the cake, carefully peeling the parchment paper off as you roll. Tightly wrap the roll cake in plastic wrap and refrigerate until ready to serve.
To serve the cake, remove plastic wrap and place the pumpkin roll onto a platter, seam side down. Dust the cake with powdered sugar. Using a serrated knife, slice the roll into 1-inch-thick servings.