Heat oven to 375. Line jelly roll pan 15 1/2 x 10 1/2 x 1 inch with aluminum foil or waxed paper; grease foil or waxed paper with shortening.
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 cake mix, cinnamon, nutmeg and cloves on low speed; continue beating 1 minute. Pour into pan, spreading to corners.
Bake 8 to 12 minutes or until cake spings back when touched lightly in center. Immediately loosen cake from edges of pan and turn upside down onto towel generously sprinkled with powdered sugar. Remove pan; carefully remove foil. While hot, carefully roll cake and towel from narrow end. Cool on wire rack at least 30 minutes.
Beat 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 half of the cream cheese mixture over cake; roll up. Spread remaining cream cheese mixture over outside of cake. Sprinkle with remaining 2 tablespoons pecans. Store covered in refrigerator. Serves 10
* To toast nuts, bake uncovered in ungreased shallow pan in 350 oven about 10 minutes, stirring occasionally, until golden brown.
Tip - You can use the remaining cake mix for cupcakes. To make the cupcakes, add 2 eggs, 3/4 cup water, and 3 tablespoons vegetable oil to the cake mix. Mix and bake as directed on the package.