Pumpkin Roll

Pumpkin Cake
3/4 cup flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. salt
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin
1 cup chopped nuts (optional)

Filling
1 pkg. (8oz) cream cheese softened
1 cup powered sugar
6 Tbsp. butter or margarine, softened
1 tsp. vanilla
Powered sugar

Heat oven to 375 degrees. Grease 15 X 10 inch jelly roll pan. Line pan with waxed paper. Grease and flour waxed paper. Sprinkle a thin cotton kitchen towel with powdered sugar for later use.

Combine flour, baking powdered baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly in pan.

Bake 13-15 minutes until cake springs back and immediately loosen cake, peel off paper and turn out on towel with sugar on it and roll it up starting at the narrow end and let cool on wire rack.

Filling: beat cream cheese, powdered sugar, butter and vanilla in small mixer bowl until smooth. Carefully unroll cake, remove the towel. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate one hour. Sprinkle with powdered sugar before serving.