Prep oven and ingredients

• Preheat your oven to 375 degrees Fahrenheit.
• Now pull out the butter and cream cheese from the fridge so they are easier to mix later on.

Make the batter

• Take out a medium bowl and combine the dry ingredients. This includes the flour, salt, baking soda, baking powder, cloves, and cinnamon.
• In a separate large bowl crack your eggs and add in the granulated sugar. Mix to combine then add in pumpkin puree and mix again. Finally, add the dry ingredients a bit at a time and mix until all your ingredients are combined and you have a batter.

Bake the pumpkin roll

• Take out a 15×10 jelly roll pan and grease it. Fit a piece of parchment paper into the jelly roll pan, then grease and lightly flour the paper.
• Take out a second long strip of parchment paper and sprinkle ¼ cup of powdered sugar on top. This can be set aside until after the baking is complete.
• Spread your batter into the pan as evenly as possible.
• Bake for 13-15 minutes. If the cake springs back when it’s touched, it’s done.
• Once the cake has baked, turn it out onto your prepared parchment paper so the bottom faces up. Roll the cake and parchment together, and cool your beautiful creation seam-side down on a wire rack.
• Note: If you have a dark pan, start checking at 11 minutes. Ours was perfectly done in 13 minutes.

Make the cream cheese filling

• While your cake cools, it’s time to make the frosting.
• In a mixing bowl, combine cream cheese, powdered sugar, butter, and vanilla. Mix on medium to high until smooth. 

Finish the pumpkin roll

• Once the pumpkin roll is completely cool, unroll the cake. The cake should have creases from its rolled state, and this is a good thing. It will help it reform once you ice the inside.
• Spread the cream cheese frosting over the entire inside surface and re-roll the cake. Wrap the entire log in plastic wrap so it can’t unfurl and place it in the fridge to cool
• Cool the pumpkin roll in the fridge for at least an hour before serving so everything can set up.
• Cut off end pieces, and serve in a log, or cut into 1-inch rounds.