Preheat your oven to 375°F. Line a 15x10-inch jelly roll pan with parchment paper and lightly grease the paper.

Sprinkle a thin, cotton kitchen towel with powdered sugar. This will prevent the cake from sticking when you roll it.

Combine the flour, baking powder, baking soda, cinnamon, cloves, and salt in a small bowl.

In a larger bowl, beat eggs and granulated sugar until thick. Add in the pumpkin and stir well.

Fold in the flour mixture into the pumpkin mixture. Spread evenly into the prepared pan. If desired, sprinkle with walnuts.

Bake for 13 to 15 minutes or until the top of the cake springs back when touched. Immediately loosen and turn cake onto the prepared towel. Carefully peel off paper.

Roll up the cake and towel together, starting with the narrow end. Cool on a wire rack.

For the filling, beat cream cheese, powdered sugar, butter, and vanilla extract in a small bowl until smooth.

Carefully unroll the cake. Spread cream cheese mixture over cake. Reroll the cake, without the towel. Wrap in plastic wrap and refrigerate at least one hour.

Dust with powdered sugar before serving, if desired. Slice and serve chilled.