- Powdered sugar
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 eggs
- 1 cup sugar
- 2/3 cup canned pumpkin
- 1 cup chopped walnuts, if desired
- 1 (8-ounce) package cream cheese, softened
- 1 cup sifted powdered sugar
- 6 tablespoons butter, softened
- 1 teaspoon vanilla
- Powdered sugar, if desired
Heat oven to 375 degrees. Grease a 15 x 10 inch jelly-roll pan and line with parchment or waxed paper. Grease and flour paper and set aside. Arrange clean thin, cotton kitchen towel on counter and sprinkle with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Combine eggs and sugar in large bowl and beat until thickened. Add pumpkin and beat until well mixed. Stir in flour mixture. Spread batter evenly into prepared pan. Sprinkle with walnuts, if desired.
Bake for 13 to 15 minutes or until center springs back when lightly touched. Immediately loosen cake from edges of pan and invert onto prepared towel. Remove pan and carefully peel off paper. Roll up cake in towel while hot, starting with 10-inch side. Cool completely on wire rack.
Beat cream cheese, 1 cup powdered sugar, softened butter and vanilla in small bowl until smooth. Carefully unroll cake and remove
towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic food wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving and enjoy!