Preparing the Cake:

Preheat the Oven:

1. Preheat the oven to 375°F (190°C). Grease a 15 x 10-inch jelly-roll pan, line it with wax paper, and grease and flour the paper. Sprinkle a clean, thin cotton kitchen towel generously with powdered sugar and set aside.

Mix Dry Ingredients:

1. In a small bowl, combine the flour, baking powder, baking soda, ground cinnamon, ground cloves, and salt. Set aside.

Prepare Wet Mixture:

1. In a large mixing bowl, beat the eggs and granulated sugar until thick and pale. Add the pumpkin puree and beat until fully incorporated.

Combine and Spread:

1. Gently fold the dry ingredients into the wet mixture until just combined. Pour the batter into the prepared pan, spreading it evenly. If using walnuts, sprinkle them over the top.

Bake the Cake:

1. Bake for 13 to 15 minutes or until the top springs back when lightly touched. If using a dark-colored pan, begin checking for doneness at 11 minutes.

Roll the Cake:

1. Immediately loosen the cake from the pan and turn it out onto the prepared towel. Carefully peel off the wax paper. Starting at the narrow end, roll up the cake with the towel inside. Cool completely on a wire rack.

Preparing the Filling:

1. In a medium bowl, beat the cream cheese, powdered sugar, softened butter, and vanilla extract until smooth and creamy.

Assembling the Pumpkin Roll:

Unroll and Fill:

1. Carefully unroll the cooled cake and evenly spread the cream cheese filling over the surface.

Roll and Refrigerate:

1. Gently re-roll the cake without the towel. Wrap the roll in plastic wrap and refrigerate for at least one hour to set.

Serve:

1. Before serving, sprinkle the pumpkin roll with additional powdered sugar if desired. Slice and serve chilled.