Preheat oven to 475 degrees F. Grease 15x10-inch pan. Line with wax paper, grease, and flour the wax paper. Take a towel and sprinkle with powdered sugar for the cake. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl. In a large mixing bowl beat eggs and sugar with pumpkin until thick. Combine wet with the dry When well mixed spread into pan.
Bake 13 to 15 minutes. Immediately turn cake onto the towel. Carefully peel off wax paper. Roll cake and towel together starting with the narrow end. Cool it on a wire rack
For the filling: beat the cream cheese butter sugar and vanilla in a small mixer bowl until smooth. Put it together carefully. Unroll the cool cake and remove the towel. Spread the cream cheese mixture over cake and reroll cake wrap in plastic wrap and refrigerate 2 hrs. Before serving, sprinkle with powdered sugar. Slice into thin slices.