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

In a medium bowl, whisk together the flour, baking soda, cinnamon, cloves, and salt.

In a large bowl, beat the eggs and sugar until light and fluffy, then mix in the canned pumpkin.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Spread the batter evenly into the prepared pan and bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is still hot, carefully invert it onto a clean kitchen towel dusted with confectioners' sugar, peel off the parchment paper, and starting from one short side, roll the cake and towel together, then let it cool completely.

For the frosting, beat the softened cream cheese and butter until smooth, then gradually add confectioners' sugar and vanilla extract, beating until light and fluffy.

Once the cake has cooled completely, unroll it gently and spread the cream cheese frosting evenly over the entire surface.

Starting from one short side, carefully re-roll the cake without the towel, then wrap it tightly in plastic wrap and refrigerate for at least 1 hour before serving.