To prepare the cake: Preheat oven to 375 degrees F. Grease a 17 x 11 jelly-roll pan. Line with wax or parchment paper; grease and flour paper.
Sprinkle a thin clean kitchen towel with powdered sugar. Set aside
In a small bowl combine the flour, baking powder, baking soda, cinnamon, cloves and salt.
In a separate large mixing bowl combine the eggs and sugar. Beat until thick. Add the canned pumpkin and mix until blended. Fold in the flour mixture until smooth. Spread the batter evenly into the prepared pan.
Bake for 13 minutes or until top of cake springs back when touched. Immediately turn cake onto the prepared sugared towel. Slowly peel off the wax paper. Roll the cake up in the towel, starting with narrow end. Cool on a wire rack.
For the filling: Combine the cream cheese, butter, powdered sugar, and vanilla in a medium bowl. Beat until smooth. Gently unroll the cake and remove the towel. Spread cream cheese filling evenly over cake and re-roll the cake, fairly tight. Store in an airtight container with a lid. Keep refrigerated until ready to serve.
Sprinkle with powdered sugar before serving.