• Preheat the oven to 375 degrees Fahrenheit. Spray a 10 x 15 x 1-inch jelly roll pan with parchment paper, leaving a 1-inch overhang on both sides. Lightly spray the parchment with nonstick cooking spray and set aside.
• Add 3 large eggs, 1 cup granulated sugar, ⅔ cup pumpkin puree, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground cloves to a large bowl and beat with a handmixer until fully combined.
• In a separate bowl, whisk together ¾ cup all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Add the flour mixture to the egg mixture until just barely combined, and no streaks of flour remain.
• Spread the batter evenly in the prepared jelly roll pan. Bake in the oven for 13-16 minutes, until the center of the cake springs back when very gently pressed on.
• Remove the pan from the oven and allow it to cool for just a couple of minutes, until it's cool enough to touch. Use the parchment to lift the cake out of the pan before gently rolling up the cake from a short end, allowing the parchment to roll up inside it. Keeping the cake in a roll, let it cool completely on a wire rack

Cream Cheese Filling

• While the cake cools, add 1 (8-ounce) package softened cream cheese, 3 tablespoons softened salted butter, 1 cup powdered sugar, and ½ teaspoon vanilla extract to a large bowl and beat with a hand mixer until smooth.
• Once the cake has cooled completely, carefully unroll it. Spread the cream cheese filling over the cake, leaving a ¼-inch border around the edges. Tightly roll the cake back up from the short side, removing the parchment paper as you go.
• Chill the cake for at least an hour before dusting with powdered sugar and serving.