Pumpkin Roll with Cream Cheese

Pumpkin Roll with Cream Cheese (from Karen??)

Cake:
Powdered Sugar
3/4 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/2 teaspoon cloves
1/4 tsp. salt
3 large egs
1 c. sugar
2/3 c. pumpkin
1 c. walnuts (optional)

Filling:
1 pkg. cream cheese (8oz)
1 c. sifted powdered sugar
6 tbsp. softened butter
1 tsp. vanilla extract
powdered sugar

Preheat oven to 350F. Grease a 15x10 jelly roll pan. Line with wax paper. Grease and flour paper. Sprinkle 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 into 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 the narrowed 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.