- Start by preheating your oven to 375°F (190°C) and place parchment paper inside a jelly roll pan. 
- Mix together flour, baking soda, baking powder, cloves, and cinnamon in a bowl. Put aside. 
- Beat eggs and granulated sugar in a another basin until the mixture is thick and pale. 
- Mix the pureed pumpkin into the egg mixture until thoroughly blended. 
- Mixing until smooth, gradually incorporate the dry ingredients into the wet ones. 
- Evenly spread the batter into the jelly roll pan that has been prepared. 
- Bake for 12 to 15 minutes, or until a light touch causes the cake to bounce back. 
- Prepare a fresh kitchen towel with powdered sugar while the cake bakes. 
- When the cake is done, turn it over right away onto the towel that has been prepared and gently remove the parchment paper. 
- Roll the cake carefully along the towel, beginning at one end, and allow it to cool completely. 
- Beat the cream cheese, butter, powdered sugar, and vanilla extract together in a mixing bowl until they are creamy and smooth. 
- After the cake has cooled, carefully unroll it and evenly distribute the cream cheese filling on top. 
- Before serving, roll the cake again without the cloth and place it in the refrigerator for at least an hour. 
- Sprinkle with powdered sugar and then cut into slices to serve.