Preheat oven to 375.
Grease 11x16" jelly roll pan and line with wax or parchment paper. Set aside.
Sprinkle a thin kitchen towel with powdered sugar (try to use one that will not give off fuzz). Set aside.
In a a bowl mix together the flour, baking soda, baking powder, cinnamon, cloves and salt. Set aside.
In a a stand mixer or with a hand mixer beat eggs and granulated sugar until thick (this takes a bit of time).
Add in your pumpkin and continue to beat until mixed.
Gradually add in your flour mixture until blended.
Spread on your prepared pan.
Bake for 11 to 15 minutes or until top of cake springs back when touched.
Immediately loosen and turn cake onto prepared towel.
Carefully peel off paper.
Roll up cake and towel together, starting with narrow end.
Cool on wire rack for 10-15 minutes (cake will still be warm).
In a medium sized bowl or stand mixer beat cream cheese and butter until whipped.
Add powdered sugar and vanilla extract.
Beat until blended.
Spread cream cheese mixture over cake.
Reroll the cake (without towel).
Wrap in plastic wrap.
Refrigerate at least one hour.