Pumpkin Roll with Cream Cheese Filling

-Heather Jordan

Cake:
powdered sugar
3/4 C flour
1/2 t baking powder
1/2 t baking soda
1/2 t ground cinnamon
1/2 t ground cloves
1/4 t salt
3 large eggs
1 C sugar
2/3 C pure pumpkin
1 C chopped walnuts (optional)

Filling:
1 pkg (8 oz.) cream cheese, softened
1 C sifted powdered sugar
6 T butter or margarine, softened
1 t vanilla extract
powdered sugar

Preheat oven to 375. Grease 15x10 in jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a towel with powdered sugar. Combine flour, baking powder, 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 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 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 extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.