Preheat oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan, line it with parchment paper, then grease and lightly flour the paper.

In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.

In a large bowl, beat eggs and sugar on high speed until thick, pale, and slightly fluffy, about 5 minutes. Gently fold in pumpkin puree and vanilla until smooth.

Gradually fold the dry ingredients into the pumpkin mixture just until combined. Spread the batter evenly into the prepared pan and smooth the top. Bake for 13–15 minutes, or until the cake springs back when lightly touched.

While warm, dust a clean kitchen towel generously with powdered sugar. Invert the cake onto the towel and carefully peel off the parchment. Starting from the short end, roll the cake and towel together into a spiral. Place on a wire rack to cool completely.

For the frosting, beat softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.

When the cake is fully cooled, gently unroll it and spread the frosting evenly over the surface. Roll the cake back up without the towel, keeping the spiral tight.

Wrap in plastic wrap and refrigerate for at least 1 hour before slicing. Dust with more powdered sugar just before serving.