Heat oven to 375°. Line jelly roll pan, 15 1/2x 10 1/2x1 inch, with aluminum
foil or waxed paper; grease foil or waxed paper. Beat eggs in medium bowl with
electric mixer on high speed about 2 minutes or until very thick and lemon
colored. Beat in pumpkin until well mixed. Gradually beat in dry cake mix,
cinnamon, nutmeg and cloves on low speed; continue beating 1 minute. Pour
into pan, spreading to corners.
Bake 8 to 10 minutes or until cake springs back when touched lightly in
center. Immediately loosen cake from edges of pan and turn upside down onto
towel generously sprinkled with powdered sugar. Carefully remove foil. While
hot, carefully roll cake and towel from narrow end. Cool on wire rack at least
30 minutes.
Mix cream cheese and brown sugar in medium bowl with electric mixer on high
speed until smooth. Gradually add whipping cream; beat until stiff. Stir in 2
tablespoons of the pecans.
Unroll cake and remove towel. Spread two-thirds of the filling over cake; roll
up. Spread remaining filling over outside of cake. Sprinkle with remaining 2
tablespoons pecans.
