First, preheat your oven to 375°F. In a medium bowl, whisk together the all-purpose flour, baking powder, cinnamon, cloves, and ginger; set aside. In a separate large bowl, combine the egg yolks and vanilla, beating for about 5 minutes until light and fluffy. Then, add 1/3 cup sugar and mix well before stirring in the canned pumpkin. I find combining the dry ingredients first ensures an even distribution of spices, which is key for a well-flavored cake.

In a clean, dry bowl, beat the egg whites until soft peaks begin to form. Gradually add the remaining 1/2 cup sugar and continue beating until stiff, glossy peaks form. Gently fold the pumpkin-yolk mixture into the whipped egg whites until just combined, taking care not to deflate the meringue. Finally, fold in the prepared dry ingredient mixture, stirring until just incorporated. Overmixing can lead to a tough cake, so I always mix just until no streaks of flour remain.

Pour the batter evenly into a greased baking pan. Bake in the preheated 375°F oven for approximately 12 minutes, or until a toothpick inserted into the center comes out clean. Immediately after removing from the oven, invert the hot cake onto a clean towel generously dusted with sugar. Carefully roll the cake up with the sugared towel, starting from the short side, and let it cool completely on a wire rack. Rolling it while warm prevents cracking.

Once the cake has cooled completely, carefully unroll it. Spread the slightly softened vanilla ice cream evenly over the cake, leaving a small border around the edges. Sprinkle the chocolate chips over the ice cream. Then, gently roll the cake back up, being careful not to squeeze out too much ice cream. Freeze the finished roll for at least 4 hours, or until firm, which makes slicing much easier.

When ready to serve, remove the ice cream roll from the freezer and let it sit at room temperature for a few minutes to soften slightly, making it easier to slice. Slice into individual portions. Drizzle generously with caramel ice cream topping and, if desired, chocolate ice cream topping. For maximum enjoyment, I like to serve this immediately after slicing.