Preheat oven to 375°F (190°C). Grease a 13×18-inch half sheet pan, line it with parchment paper, and then grease and flour the paper. Sprinkle a thin, cotton kitchen towel with 3-4 tablespoons of powdered sugar.
In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, and salt. In a larger mixer bowl, beat the eggs and granulated sugar until thick and pale yellow. Add the pumpkin and mix until combined. Gradually stir in the flour mixture until fully incorporated.
Spread the batter evenly into the prepared pan. Bake for 13-15 minutes, or until the top of the cake springs back when lightly touched. Immediately loosen and turn the cake onto the prepared towel. Carefully peel off the parchment paper, and roll up the cake and towel together, starting from the narrow end. Allow it to cool completely on a wire rack.
To make the filling, beat together the cream cheese, powdered sugar, butter, and vanilla extract in a small mixer bowl until smooth.
Once the cake is cool, carefully unroll it and remove the towel. Spread the cream cheese mixture evenly over the cake, then reroll the cake. Wrap the rolled cake in plastic wrap and refrigerate for at least one hour. Before serving, sprinkle the top with powdered sugar if desired.