Preparation Steps

• Preheat oven to 350°F (175°C). Grease and flour a 10x15 inch jelly roll pan. Line with parchment paper and grease the parchment paper.
• In a large bowl, beat the eggs and sugar until light and fluffy.
• Beat in the pumpkin puree and vanilla extract.
• In a separate bowl, whisk together the flour, cinnamon, nutmeg, cloves, baking soda, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Pour the batter into the prepared jelly roll pan and spread evenly.
• Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
• While the cake is baking, prepare the frosting. In a medium bowl, beat the softened cream cheese and butter until smooth.
• Gradually add the powdered sugar and vanilla extract, beating until light and fluffy.
• Once the cake is baked, immediately invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper.
• Starting from the short end, carefully roll up the cake with the towel inside. Let it cool completely.
• Once cooled, unroll the cake and spread the cream cheese frosting evenly over the surface. Roll up the cake again, this time without the towel.
• Refrigerate for at least 30 minutes before slicing and serving.