Preheat the oven to 375F. Line a half sheet pan with a silicone mat or parchment paper.
In a small bowl, whisk to combine the flour, baking powder, baking soda, cinnamon, cloves, ginger, allspice, and salt.
In another bowl, whisk to combine the eggs, sugar, and pumpkin.
Add the dry ingredients to the wet, and mix until no flour streaks remain.
Spread into a rectangle about 15×10 inches on the sheet pan, then bake for 13 minutes, until the cake springs back to the touch.
While the cake is still warm, sprinkle the top with confectioner’s sugar flip it into a piece of parchment paper. Peel the silicone mat off the cake, then roll the cake up. While it cools, make the filling.
With a hand mixer, whip together the cream cheese, butter, confectioner’s sugar, and vanilla extract.
Unroll the cake, then spread the filling evenly, leaving a border at the edges.
Roll the cake up and refrigerate for 30 minutes.
When ready to serve, trim the edges off, slice, and serve!
Recipe adapted from the classic Libby's Canned Pumpkin Roll recipe