1. Preheat oven to 375°F. Line a 10×15 inch jelly roll pan with parchment paper, leaving overhang on long sides. Lightly grease parchment with cooking spray.

2. In a large bowl, whisk flour, baking soda, cinnamon, salt, nutmeg, and cloves. In a separate bowl, beat eggs until thick and pale yellow, about 3 minutes. Gradually add sugar and mix until combined. Stir in pumpkin puree.

3. Add dry ingredients to wet ingredients and mix just until combined. Spread batter evenly in prepared pan and smooth to edges. Bake 12–15 minutes, until cake springs back when lightly touched.

4. While baking, prepare a clean kitchen towel dusted generously with powdered sugar. Immediately after baking, run a knife around cake edges, invert onto towel, and peel off parchment. Starting from short end, roll cake with towel inside.

5. Place rolled cake seam-side down on wire rack and let cool completely, about 1 hour.

6. Beat softened cream cheese and butter until smooth and fluffy. Gradually add powdered sugar and vanilla, mixing until smooth and spreadable.

7. Carefully unroll cooled cake. Spread filling evenly, leaving ½-inch border. Re-roll cake tightly without towel, using parchment to help guide roll.

8. Wrap pumpkin roll in plastic wrap and refrigerate at least 1 hour before slicing for clean cuts.