Preheat oven to 375°F (190°C). Grease and flour a 15x10 inch jelly roll pan.

In a bowl, whisk together flour, baking soda, cinnamon, cloves, ginger, and salt.

In a large bowl, beat sugar, pumpkin puree, eggs, and oil until combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in water.

Pour batter into the prepared pan and spread evenly.

Bake for 13-18 minutes, or until a toothpick inserted into the center comes out clean.

Immediately flip the cake onto a clean kitchen towel dusted with powdered sugar. Roll up the cake in the towel from a short end and let it cool completely.

In a bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until light and fluffy.

Unroll the cooled cake and spread the cream cheese filling evenly over the surface.

Reroll the cake tightly. Wrap in plastic wrap and refrigerate for at least 2 hours before slicing and serving.