Preheat the oven to 375°. Grease a 10x15-inch jelly-roll pan then line with wax paper. Grease and flour the paper. *This is an important step because you really don't want the cake to stick to the pan or the paper.*
In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, and salt.
In another bowl, beat the eggs and sugar until thick. Then beat in the pumpkin.
Gently stir in the flour mixture until just combined.
Spread evenly into the prepared pan.
Bake for 13-15 minutes or until the top of the cake springs back when touched. *If using a dark-colored pan, begin checking for doneness at 11 minutes.
While the cake is baking, spread out a clean tea towel (or a thin cotton towel that is larger than your cake pan) and sprinkle it with powdered sugar - use plenty to prevent sticking.
When the cake is done, immediately loosen it and turn the cake onto the prepared towel. Carefully peel off the paper then roll of the cake and towel together, starting with the narrow end.
Cool on a wire rack.
Filling: When the cake is cool, prepare the frosting.
In a bowl, beat the softened cream cheese, 1 cup of powdered sugar, softened butter, and vanilla until smooth.
Carefully unroll the cooled cake and spread the cream cheese mixture over the cake.
Reroll the cake (without the towel), cover in plastic wrap, and refrigerate for at least one hour.
Sprinkle with powdered sugar before serving, if desired.
Notes:
Make Ahead: Since this needs to be chilled, it's a great make ahead recipe.