Preheat oven to 375°F (190°C). Grease a 15x10-inch jelly roll pan and line with parchment paper.

In a large bowl, beat eggs and granulated sugar until thick. Stir in pumpkin purée.

In another bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, and cloves.

Fold dry ingredients into wet mixture until smooth. Pour into prepared pan and spread evenly.

Bake for 13–15 minutes until the cake springs back when touched.

Turn cake onto a kitchen towel dusted with powdered sugar. Remove parchment and roll cake in towel. Cool completely.

Beat cream cheese, butter, vanilla, and powdered sugar until smooth.

Unroll cooled cake, spread filling evenly, then re-roll. Wrap in plastic and refrigerate 1 hour before slicing.