Cake

1. Preheat oven to 375 degrees.
2. Grease 15 by 10 by 1-inch jelly-roll pan and line with parchment or waxed paper. Grease and flour paper and set aside. Lay out a clean, smooth kitchen towel and sprinkle with powdered sugar. Be generous with the sugar as this will keep the cake from sticking to the towel.
3. In the bowl of an electric mixer, beat eggs and sugar on medium high speed until pale yellow. Add pumpkin and mix.
4. In a separate bowl, combine flour, baking powder, baking soda, cinnamon, cloves, and salt.
5. Add the dry ingredients to the pumpkin mixture on low speed until combined.
6. Pour cake batter onto prepared jelly roll pan evenly. I gave the pan a few firm taps on the counter to help it level out.
7. Bake for 11-14 minutes. I used a dark colored pan and my cake was done at 11 minutes. To test for doneness, gently press the center of the cake. If it is done it will spring back.
8. Remove from the oven and invert the cake onto the prepared kitchen towel. Carefully peel away the wax paper.
9. Starting from the short end of the cake, gently roll the cake up in the towel and allow to cool while you make the filling.

Filling

1. Beat cream cheese, powdered sugar, softened butter on low speed until smooth.
2. Add maple syrup and heavy cream and beat on high speed until fluffy, about 2 minutes.
3. Carefully unroll cake and remove towel.
4. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic food wrap.
5. Refrigerate at least one hour.
6. Sprinkle with powdered sugar right before serving. If you cake does happen to have some slight blemishes or cracks, this will cover them right up :0)