Preheat the oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper, ensuring the edges are well covered.

In a large bowl, beat the eggs and sugar until fully combined and slightly fluffy. Add the pumpkin purée and vanilla extract, mixing well.

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and cloves.

Gradually fold the dry ingredients into the wet mixture until just combined.

Spread the batter evenly onto the prepared jelly roll pan.

Sprinkle the chopped pecans over the top for added texture and flavor.

Bake for 13-15 minutes, or until the cake springs back when lightly touched.

Dust a clean kitchen towel generously with powdered sugar.

While the cake is still warm, carefully lift it out of the pan using the parchment paper. Place the cake onto the towel, parchment side up.

Gently peel off the parchment and, starting at a short end, roll the cake up tightly in the towel. Let it cool completely on a wire rack.

In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy.

Gradually add the powdered sugar and continue to mix until well incorporated.

Stir in the vanilla extract and toasted pecans for extra crunch and flavor.

Once the cake is fully cooled, carefully unroll it.

Spread the cream cheese filling evenly over the cake, leaving a small border around the edges.

Gently re-roll the cake, this time without the towel, ensuring it is tight but not squishing out the filling.

Wrap the roll in plastic wrap and refrigerate for 1-2 hours to set.

Remove the chilled pumpkin roll from the refrigerator.

Dust the top with powdered sugar for a beautiful finish.

Slice into 1-inch pieces and serve.