Line a jelly roll pan with parchment paper and keep it aside.

In a largish bowl, beat egg yolks until thick, add 1/2 cup sugar and pumpkin a little at a time beating on high until sugar is almost dissolved.

In a small bowl, beat egg whites until soft peaks form. Gradually add the remaining sugar, and keep whisking until stiff peaks form.

Combine the flour, baking soda, cinnamon, cloves and salt; gently fold into pumpkin mixture. Fold in the egg whites. Spread onto previously prepared pan.

Bake at 375° for 15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Transfer to a cooling rack and cover the top with a slightly damp towel or two layers of damp paper towels for 10 minutes. Gently remove towels.

Sift one tablespoon of confectioners sugar over the top of the cake and cover the cake with a thin flour sack towel.

Invert the cake onto this thin towel. Gently peel back the parchment. Sift more confectioners sugar over the top of the cake . Roll the cake from the short end using the towel. Yes you will be rolling the cake and the towel together. Allow to cool completely.

In a small bowl, beat the cream cheese, maple syrup,confectioners' sugar and vanilla until smooth. Unroll the cake gently; spread filling evenly to within 1/2 in. of edges. Roll the cake up -only this time without the towel. Cover and freeze until firm. Dust with confectioners’ sugar before serving.