• Preheat oven to 375 F.
• Place parchment paper on the bottom of a 10"x15"jelly roll pan. Leave 1" extra on both sides. Use water on the paper to make it stick to the pan.
• Whisk flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt in a mixing bowl until combined.
• In a separate bowl, beat eggs and granulated sugar for 1 minute until fluffy. Add vanilla and pumpkin. Mix until combined.
• Use a spatula to fold in the flour mixture. Stir until combined and all dry ingredients are incorporated.
• Spread the batter evenly onto the parchment on the jelly roll pan.
• Bake for 13-15 minutes at 375F or until top of cake springs back when touched.
• Remove from oven. Carefully lift the paper and cake out onto a flat and heat-safe surface. Slowly roll the cake from the short end to the short end, until it is completely rolled up. Transfer the cake roll carefully to a wire rack and cool until it reaches room temperature.
• While the cake cools, prepare the filling. Mix all the ingredients for the filing.

Cream Cheese Filling

• When the cake roll is room temperature, transfer the cake roll to a flat surface and carefully unroll it until mostly flat.
• Spread the cream cheese filling evenly, leaving a 3/4 inch border on the sides.
• Carefully re-roll the cake, gently peeling way the parchment paper as you roll until you completely remove it and discard it.
• Tightly =wrap the pumpkin roll in plastic wrap and refrigerate at least one hour.
• Remove and unwrap the pumpkin roll and transfer it to your serving dish. Lightly dust the topi with powdered sugar (optional. Slice and serve.
• Give Nic 2 pieces from the fresh cake roll.