¼ cup powdered sugar (for towel)
¾ cup all-purpose flour
½ tsp. baking powder
½ tsp. baking soda
½ tsp. ground cinnamon
½ tsp. ground cloves
¼ tsp. salt
3 large eggs
1 cup granulated sugar
⅔ cup canned pumpkin
1 cup walnuts, chopped (optional)
1 pkg. (8 oz.) cream cheese, softened
1 cup powdered sugar, sifted
6 Tbsp. butter or margarine, softened
1 tsp. vanilla extract
¼ cup powdered sugar
Preheat oven to 375 degrees. Grease 15”x10” jelly-roll pan; line with wax paper. Grease and flour wax paper. Separately, lay out a thin cotton kitchen towel and sprinkle with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixing bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
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 mixing 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. Makes 10 servings.