1. Prepare the Cake:

• Preheat oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper, leaving extra hanging over the sides for easy removal. Grease and lightly flour the parchment.
• In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
• In a large bowl, beat eggs and sugar until thick and pale, about 2-3 minutes. Mix in the canned pumpkin and vanilla until well combined.
• Gradually add dry ingredients to the wet ingredients, mixing until just combined. Spread the batter evenly into the prepared pan.
• Bake for 13-15 minutes, or until the cake springs back when lightly touched and pulls away from the sides of the pan.

2. Roll the Cake:

• While the cake is baking, lay out a clean kitchen towel and generously dust it with powdered sugar.
• When the cake is done, immediately invert it onto the powdered sugar-dusted towel. Carefully peel off the parchment paper.
• Starting at the narrow end, gently roll the cake up in the towel. Let it cool completely while rolled, about 1 hour.

3. Prepare the Cream Cheese Filling:

• In a medium bowl, beat the softened cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.

4. Assemble the Pumpkin Roll:

• Once the cake has cooled, carefully unroll it. Spread the cream cheese filling evenly over the cake, leaving a small border around the edges.
• Gently re-roll the cake (without the towel), ensuring the seam is at the bottom.
• Wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least 1 hour before slicing.