Grease a 10x15 inch jelly roll pan, then line it with parchment paper that extends slightly over the edges. Grease and flour the parchment paper as well.

In a medium bowl, whisk together the flour, granulated sugar, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. In a large bowl, beat the eggs and granulated sugar until light and fluffy, then beat in the pumpkin puree until well combined. Gradually add the dry ingredients to the wet, mixing until just combined without overmixing.

Spread the batter evenly into the prepared pan and bake at 375°F (190°C) for 13-15 minutes, or until a toothpick inserted into the center comes out clean.

While the cake bakes, liberally dust a clean kitchen towel with powdered sugar. Immediately invert the hot cake onto the prepared towel, carefully peel off the parchment paper, and gently roll the warm cake and towel together from a short end. Allow the rolled cake to cool completely on a wire rack.

Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating until fully incorporated, then stir in the vanilla extract and beat until the filling is light and fluffy.

Gently unroll the cooled cake and spread the cream filling evenly over the entire surface, leaving a small border at one end. Carefully re-roll the cake, without the towel, starting from the original short end, and then wrap it tightly in plastic wrap.

Refrigerate the cake for at least 1-2 hours, or ideally overnight, to allow the filling to set and the flavors to meld before serving.