Preheat oven to 375 degrees F (190 degrees C).
Grease a 13x18-inch half sheet pan; line with parchment paper. Grease and flour the parchment paper.
Sprinkle a thin, cotton kitchen towel with the Powdered Confectioners Sugar (3 tablespoon).
Combine All-Purpose Flour (3/4 cup), Baking Powder (1/2 teaspoon), Baking Soda (1/2 teaspoon), Ground Cinnamon (1/2 teaspoon), Ground Cloves (1/2 teaspoon) and Salt (1/4 teaspoon) in a small bowl.
Beat Egg (3) and Granulated Sugar (1 cup) in a larger mixing bowl until thick and pale yellow in color.
Beat in Canned Pumpkin Purée (2/3 cup). Then stir in dry ingredients.
Spread the mixture evenly into the prepared pan.
Bake for 13-15 minutes or until top of cake springs back when touched.
Immediately loosen and turn cake onto prepared towel. Carefully peel off parchment paper.
Roll up cake and towel together, starting with narrow end. Cool on wire rack.
For filling, beat Cream Cheese (8 ounce), Powdered Confectioners Sugar (1 cup), Unsalted Butter (6 tablespoon) and Vanilla Extract (1 teaspoon) in a small mixing bowl until smooth.
Carefully unroll cake and remove towel.
Spread cream cheese mixture over cake, and re-roll cake.
Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired. Serve and enjoy!