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Preheat your oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper, then grease and lightly flour the parchment paper.
In a medium bowl, combine flour, baking powder, baking soda, cinnamon, cloves, and salt.
In a large mixing bowl, beat eggs and granulated sugar until thick and fluffy. Add in the pumpkin puree and vanilla extract, beating until well combined.
Gently fold in the dry ingredients into the wet mixture until just blended.
Spread the batter evenly in the prepared jelly roll pan. Bake for 13-15 minutes, or until the top of the cake springs back when touched and a toothpick inserted in the center comes out clean.
Immediately turn the cake out onto a large, clean kitchen towel sprinkled with powdered sugar. Carefully peel off the parchment paper. Starting at the narrow end, roll up the cake and towel together. Cool completely on a wire rack.
In a medium bowl, prepare the cream cheese frosting by beating the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
Once the cake is completely cool, unroll it carefully. Spread the cream cheese frosting evenly over the cake. Roll the cake back up without the towel.
