Pumpkin Roll

Roll:

Powdered sugar
3/4 cup flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
3 large eggs
1 cup sugar
2/3 cup canned pumpkin

Filling:

1 pkg. (8 oz.) cream cheese, softened
1 cup sifted powdered sugar
6 Tbls. butter, softened
1 tsp. vanilla
Powdered sugar

Preheat oven to 375 degrees. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a clean kitchen 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 onto prepared pan. 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 in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Re roll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving. Enjoy!