1/4 cup powdered sugar(to sprinkle on towel)
3/4 cup all purpose 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 cup granulated sugar
2/3 cup canned pumpkin
1 cup walnuts(optional)
1 8 oz. package cream cheese, softened
1 cup powdered sugar, sifted
6 tbsp. butter or margarine, softened
1 tsp. vanilla extract
powdered sugar (optional)
Preheat oven to 375º. Grease a 15x10 jelly roll pan and line with wax paper. Grease and flour wax paper. Sprinkle a thin, cotton kitchen towel with 1/4 cup of powdered sugar.
For Roll:Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl.
Beat eggs, and sugar in a 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 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared kitchen towel. Carefully peel off wax paper. Roll up cake and towel together, starting with narrow end. Cool on a wire rack.
For Filling: Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in a small bowl until smooth. Carefully unroll cake and remove towel. Spread cream cheese mixture over cake. Reroll cake, wrap in plastic wrap and refrigerate for at least an hour.
Sprinkle with powdered sugar before slicing and serving.