Preheat oven to 375º F.
Grease 15 x 10 inch jelly-roll pan; line with wax paper. Then grease and lightly flour wax paper.
[Sprinkle a thin, cotton kitchen towel with powdered sugar.]
Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in small bowl.
Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture.
Spread evenly into prepared pan. Sprinkle with nuts.
Bake for 13 -15 minutes or until tip of cake springs back when touched.---- Watch carefully.
Immediately loosen and turn cake onto a prepared towel. Carefully peel off wax paper.
Roll up cake and towel together, starting with narrow end. Cool on wire rack.
Beat cream cheese, 1 c. powdered sugar, butter, and vanilla in small mixer bowl until smooth.
Carefully unroll cake; remove towel.
Spread cream cheese mixture over cake-- keep away from edges.
Carefully reroll cake.
Wrap in plastic wrap and refrigerate at least 1 hour.
Sprinkle with powdered sugar before serving, if desired.