Pumpkin Roll

Cake:
3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin
1 cup chopped walnuts (optional)

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

Directions For Cake:
Preheat oven to 375F. Grease 15x10 in cookie sheet; line with wax paper. Grease and flour paper. Sprinkle a clean thin cotton kitchen 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.

Bake for 13-15 min. 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.

Directions For Filling:
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 an hour. Sprinkle with chopped walnuts before serving, if desired.