Prepare a 17 x 11 inch rimmed baking sheet (like a cookie sheet): grease baking sheet, line with parchment paper and grease again. Preheat oven to 375°.
In a small bowl combine:
3/4 Cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon salt
In a larger bowl thoroughly mix:
3 eggs
1 Cup sugar
Then add:
2/3 Cup canned pumpkin
Stir in the flour mixture and evenly spread the batter in the prepared pan. Bake for 13 minutes or until cake springs back when lightly touched in the middle. Meanwhile, lay a linen cloth (I used overlapping paper towels instead) on the counter and dust with a generous amount of powdered sugar. NOTE: The cloth needs to be at least as large as the pan you are using. Immediately after baking turn the cake out onto the powder sugared towel and roll up from short end to short end. Let rest on the counter to cool for 20 minutes. Prepare the cream cheese frosting.
Combine:
8 ounces softened cream cheese
6 Tablespoons softened butter
1 teaspoon vanilla
1 Cup powdered sugar
Once the cake has cooled for 20 minutes, unroll and evenly spread the frosting over the inside. Immediately re-roll the cake (without the towel, of course.) Refrigerate, loosely covered until completely cooled. Dust with powdered sugar. Can be served after about an hour of refrigeration.
