Preheat oven to 375°F (190°C) and grease a 15x10-inch jelly roll pan, lining it with parchment paper.

In a large bowl, beat eggs and granulated sugar until thick and pale.

Stir in the pumpkin puree until well combined.

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

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

Spread the batter evenly into the prepared pan and bake for 13-15 minutes or until the center springs back.

Immediately turn the cake onto a clean kitchen towel dusted with powdered sugar and peel off the parchment.

Roll the cake and towel together from the narrow end and let cool completely on a wire rack for approximately 2 hours.

Beat cream cheese, butter, powdered sugar, and vanilla extract until smooth to create the filling.

Carefully unroll the cooled cake, spread the filling evenly over the surface, and re-roll tightly without the towel.

Wrap in plastic wrap and refrigerate for at least 1 hour before slicing.