Step 1: Prepare the Pumpkin Cake Batter

1. Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it with cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
3. In a large mixing bowl, beat the eggs and granulated sugar on high speed for 2-3 minutes until thick and pale.
4. Add the pumpkin puree to the egg mixture and gently fold until just combined.
5. Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Be careful not to overmix, as this can make the cake dense.

Step 2: Bake the Pumpkin Cake

1. Pour the batter into the prepared pan and spread it evenly with a spatula, ensuring it reaches the edges.
2. Bake for 13-15 minutes, or until the cake springs back when lightly touched. Avoid overbaking, as this can make the cake dry and prone to cracking when rolled.

Step 3: Roll the Cake

1. While the cake is still warm, carefully lift it out of the pan using the parchment paper and place it on a flat surface.
2. Dust a clean kitchen towel generously with powdered sugar to prevent sticking. Flip the cake onto the towel, then peel off the parchment paper.
3. Starting from the short end, gently roll the cake and towel together, forming a spiral. Allow the cake to cool completely in this rolled position, which will help it keep its shape and prevent cracking when filled.

Step 4: Make the Cream Cheese Filling

1. In a large mixing bowl, beat the softened cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy, about 2-3 minutes.
2. Taste the filling and adjust sweetness if desired by adding a bit more powdered sugar.

Step 5: Assemble the Pumpkin Roll

1. Once the cake is completely cool, carefully unroll it and spread the cream cheese filling evenly over the surface, leaving a 1/2-inch border around the edges to prevent the filling from oozing out.
2. Gently re-roll the cake (without the towel), keeping it tight but being careful not to press too hard, so the filling stays in place.

Step 6: Chill and Serve

1. Wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least 1 hour to firm up and allow the flavors to meld.
2. When ready to serve, unwrap the pumpkin roll and dust the top with powdered sugar for a festive look. Slice and enjoy!