Preheat oven to 375º F.
Grease 15 x 10 " jelly roll pan, Line with wax paper, grease and flour wax paper.
Sprinkle thin cotton towel with powdered sugar.
Combine flour, baking soda, cinnamon, cloves and salt in a small bowl.
Beat eggs and sugar in a large bowl until thick.
Beat in pumpkin. Stir in flour mixture.
Spread evenly onto prepared pan. Sprinkle with nuts.
Bake 13-15 minutes or until top of cake springs back when touched.
Immediately loosen and turn onto prepared towel. Carefully peel off wax paper.
Roll up cake and towel from the narrow end. Cool completely.
Beat cream cheese, powdered sugar, butter and vanilla in a small bowl.
CAREFULLY unroll cake. Spread cream cheese mix over cake.
Reroll without the towel.
Wrap in plastic wrap and refrigerate 1 hour.
Sprinkle with powdered sugar before serving.