Cake: Preheat oven to 375 degrees. Spray a 15x10 inch jelly roll pan with non-stick cooking spray and line with parchment paper. with a little extra of an overhand on the longer sides for easy removal after baking. Spray parchment paper generously with non-stick cooking spray.

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

In a large bowl, whisk together eggs and sugar. Beat in the pumpkin puree. Stir in the dry ingredients. Spread into the prepared pan.

Bake for 13-15 minutes until top of cake springs back when touched. Start to check for doneness at 11 minutes.

As soon as you remove the cake from the oven, lift the cake out of the pan by the parchment paper onto a flat surface. Carefully roll the cake from one short end to the other and move to a wire rack to completely cool.

Filling: Beat all filling ingredients until smooth. Carefully unroll the cake onto a flat surface. Spread the cream cheese filling over the cake leaving a 1/2 inch border on all sides. Once again carefully re-roll the cake starting at a short end and carefully peeling parchment paper as you roll. Wrap in plastic wrap and chill in refrigerator for one hour.

Place on a platter and sprinkle with confectioner's sugar before serving.

Can be stored in refrigerator for up to three days.