Preheat oven to 375° F. Line 15 x 10-inch rimmed baking sheet with parchment paper. Spray paper with nonstick cooking spray. Lay out a clean kitchen towel that is larger than the baking sheet; sprinkle with powdered sugar.
Sift flour, baking powder, baking soda, cinnamon, nutmeg and cloves in small bowl; stir in salt. Beat eggs and granulated sugar in large mixer bowl on medium speed until thick and creamy. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.
Bake for 11 to 14 minutes or until top of cake springs back when pressed. Invert cake onto towel, carefully peel off parchment paper and roll cake in towel starting from the narrow end. Cool completely on wire rack for 4 hours.
Carefully unroll cake from towel; cut off rough borders with a sharp serrated knife. Microwave dulce de leche in a small bowl until it is a thick, pourable consistency. Spread gently and evenly with a spatula. Roll cake without towel and place on a serving platter. Cover with plastic wrap; refrigerate for 1 hour. Before serving, dust with additional powdered sugar, if desired.