Cake

• Preheat an oven to 375° F and line a 15x10 baking sheet with parchment paper.  
• In a large bowl mix together the eggs and granulated sugar until fully combined.  Stir in the pumpkin purée and vanilla extract.  Mix well.
• In a separate bowl whisk together the flour, baking powder, baking soda, salt, ground cinnamon and ground cloves.  Whisk until fully combined.  
• Slowly combine the dry ingredients with the wet ingredients.  Stir until fully combined.  
• Spread the cake batter evenly in the prepared pan.  Sprinkle over the chopped pecans.  Place in the oven and bake for 13-15 minutes.  The cake is done when a toothpick inserted in the cake comes out clean.  Do not overbake the cake, an overbaked cake is harder to roll.
• In the bowl of a mixer cream together the softened cream cheese and butter until smooth.  Slowly mix in the powdered sugar and vanilla extract.  Stir until fully incorporated.
• Lightly dust your counter with powdered sugar.  Lay a large piece of cheesecloth or a tea towel on top of the powdered sugar.  Lightly dust the cloth with powdered sugar.  
• Once the cake is done baking immediately invert it onto the prepared cheesecloth/tea towel.  Begin slowly rolling the cake lengthwise, using the edge of the cloth to help you.  Roll all the way up, let cool completely on the counter before continuing.  
• Once the cake has completely cooled begin slowly unrolling it.  Gently spread the cream cheese frosting over the cake, sprinkle over the finely chopped pecans.  Gently roll the cake back up and place in the refrigerator for 1-2 hours.
• When you are ready to serve the pumpkin roll lightly dust it with powdered sugar and slice.  Enjoy!