Preheat oven to 375°F. Grease a jelly roll pan, line it with wax paper, then grease and flour the paper.
Mix dry ingredients.
In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, cloves, and salt.
Mix wet ingredients.
In a large bowl, beat eggs and sugar until thick. Stir in pumpkin puree. Fold in dry ingredients until smooth.
Bake.
Spread evenly in the prepared pan. Sprinkle walnuts on top if using. Bake 13–15 minutes, or until top springs back when lightly touched.
Roll it up.
Loosen the cake from the pan, flip it onto a towel dusted with powdered sugar, and peel off the paper. While it’s still hot, roll it up with the towel from the narrow end. Cool completely on a rack.
Make filling.
Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
Fill & reroll.
Carefully unroll the cake, spread the filling evenly, reroll it, and wrap it in plastic wrap. Chill at least 1 hour.