Preheat oven to 375 degrees.
Spray non-stick cooking spray on a 12" x 18" baking pan. Place a sheet of parchment paper onto baking pan to cover bottom. Spray parchment with cooking spray that has flour in it. I use Baker's Joy. Set aside.
In a small mixing bowl sift together flour, baking powder, baking soda, ground cinnamon, and ground cloves. Set aside.
Using an electric hand mixer, beat in a large bowl white granulated sugar and eggs until pale in color and thick consistency. Beat in pumpkin puree until combined. Slowly beat in flour mixture. Pour and spread evenly into prepared pan.
Bake for 13-15 minutes until top of cake springs back when touched.
While cake is in oven, spread out tea towel and place 4-5 TBS powdered sugar all over towel and spread to cover. Immediately after cake comes out of oven, turn pan over onto prepared tea towel. Remove Pan from cake. Carefully peel off parchment paper from cake.Roll cake and towel together starting with the narrow short end of cake. Place onto a wire rack allow to cool no longer then 1 hour. Meanwhile in a medium bowl beat together softened cream cheese and softened butter until creamy and smooth. Carefully unroll cooled cake. Spread cream cheese mixture onto cake evenly. Roll cake without towel. Wrap cake in plastic wrap. Refrigerate for at least 1 hour. Sprinkle powdered sugar all over cake once unwrapped.
I can’t wait to make this after my back surgery October 17, 2022 & recover – God bless you Catherine