Preheat oven to 350°F (175°C).
Line a 15×10-inch jelly-roll pan with parchment paper, then grease and lightly dust it.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt.
In a separate large bowl, beat the large eggs and granulated sugar until light and fluffy.
Stir in the pumpkin puree and vanilla extract into the egg mixture.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Pour the batter evenly onto the prepared jelly-roll pan.
Bake for 13-15 minutes, or until the cake springs back when lightly touched.
Immediately after removing from the oven, invert the warm cake onto a clean kitchen towel generously dusted with powdered sugar.
Carefully peel off the parchment paper.
Starting from the short end, roll the cake and the towel together. Let it cool completely in this rolled position.
While the cake cools, prepare the filling: In a medium bowl, beat the softened cream cheese and unsalted butter together until light and fluffy.
Gradually add the powdered sugar and vanilla extract, beating until smooth and well-blended.
Once the cake is completely cool, gently unroll it.
Spread the cream cheese filling evenly over the entire surface of the cake.
Carefully re-roll the cake (without the towel).
Wrap the finished pumpkin roll tightly in plastic wrap.
Refrigerate for at least one hour (or up to one week) to allow it to set.
Dust with additional powdered sugar before slicing and serving.