Preheat your oven to 375 degrees Fahrenheit.

Line a 15 by 10 inch jelly roll pan with parchment paper.

Sift together the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt into a small bowl.

In a large bowl, beat the eggs and granulated sugar together on medium-high speed for about 2 minutes until pale and fluffy.

Add the pumpkin puree and vanilla to the egg mixture and mix on low speed until just combined.

Gently fold the sifted dry ingredients into the pumpkin mixture using a rubber spatula.

Pour the batter into the prepared pan and smooth it out to the edges.

Bake for 12 to 15 minutes until set but still soft.

Remove the cake from the oven and run a knife around the edges.

Sprinkle a clean kitchen towel with powdered sugar, then invert the cake onto the towel and peel away the parchment paper.

Roll the warm cake tightly in the towel from one short end.

Let the cake cool completely rolled in the towel for at least 30 minutes.

While the cake cools, beat together the cream cheese, butter, powdered sugar, and vanilla on medium speed until light and fluffy.

Unroll the cooled cake and spread the cream cheese filling evenly across the surface.

Roll the cake tightly back up without the towel and place seam-side down on a serving plate.

Dust with powdered sugar and refrigerate for at least 30 minutes before slicing.