3/4 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
3 large eggs
1 c. sugar
2/3 c. pure pumpkin
1 c. chopped walnuts (optional)
1 8 oz pkg. cream cheese, softened
1 c. powdered sugar
6 T butter, softened
1 tsp. vanilla
Preheat oven to 375º
Grease 15 x 10 inch jelly roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton dish towel with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl.
Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts if desired.
Bake for 13-15 minute or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
Beat cream cheese, powdered sugar, butter and vanilla in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake, Wrap in plastic wrap and refridgerate at least one hour. Sprinkle with powdered sugar before serving if desired.