FOR THE CAKE

1. Preheat oven to 350 degrees.
2. Use a 10 x 15 inch jelly roll pan. Cut a piece of wax or parchment paper to fit the bottom of the pan. Set aside.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, cinnamon and cloves and set aside.
4. In a large bowl, add the eggs, sugar, vanilla and pumpkin puree. Whisk to combine. Add the dry ingredients and whisk just until incorporated.
5. Spread batter evenly in prepared pan, using a small offset spatula to spread the batter into corners of the pan.
6. Bake for approximately 15 minutes or until a toothpick inserted into the middle of cake comes out clean or cake springs back when lightly touched.
7. While the cake is baking, place a linen (lint-free) kitchen towel on a counter and dust generously with powdered sugar. 
8. Run a sharp knife around the edges of the cake. Holding the cake pan up on one end, over the towel, quickly invert the cake onto the towel. It should fall right out and onto the towel. Set the pan aside, and peel off the parchment paper. Now, gently but tightly, using the towel, roll the cake up into a tight roll in the towel. See pictures above. Allow the cake roll to cool completely.
9. Gently unroll the cake.  You might see a few slight cracks on the inside of the roll, but don’t worry about them. Spread the filling over the entire surface, stopping about 1/4-inch before the edges. Gently, but as tight as you can, especially on the first roll, roll the cake up into a roll. Some of the filling will ooze out, but that’s normal. The ends will look messy. That’s normal too. Sprinkle more powdered sugar over the top if you want to. Wrap the roll tightly in plastic roll, so it will hold its shape until it has set. Once it’s in the refrigerator the cake and filling will meld together after an hour or so. 
10. Refrigerate the cake roll for at least an hour or two before serving. Dust the top with more powdered sugar if you prefer. I do. Slice it with a sharp knife and serve. I actually make this a day before serving it, and I set it out of the refrigerator at least 30 minutes before serving. I think the flavor gets better the longer it has time to come to room temperature. 
11. Cover any leftovers securely with plastic wrap and refrigerate. 

FOR THE FILLING

1. Place the cream cheese in a large mixing bowl. Using an electric mixer, mix the cream cheese on medium speed until creamy and free of any lumps. Sift in the powdered sugar, add the vanilla, and mix on medium speed for about one minute until well combined. Add the whipping cream and whisk on high speed until the mixture thickens.

Assembling the pumpkin roll:

1. Remove the foil. Gently run a sharp knife around the edges of the cake. For the next step, you can either leave the cake in the pan or grab it by the corners of the parchment paper and gently slide it out onto a work surface.
2. Spoon the filling onto the cake roll. Using an offset spatula, spread the filling evenly over the cake, spreading it all the way to the edges.
3. Beginning with a short end of the cake towards you, lift up the edges of the cake by grabbing hold of the parchment paper under the cake. Start the rolling process by gently folding the end of the cake over itself. It should easily release from the paper. Do this rather tightly. You don’t want the center to be really loose once it’s rolled.
4. Gently lift the parchment paper up, allowing gravity to let the cake roll off the paper, away from you, and finish rolling into it’s own complete roll.
5. Generously sprinkle the top and sides with powdered sugar.
6. Refrigerate the cake roll for at least 1 hour before slicing and serving it, if you want neat slices.
7. The cake will stay fresh for up to 3 to 4 days if wrapped securely and refrigerated.