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 tsp salt
3 large eggs
1 cup sugar
2/3 cup Libby's 100% Pure Pumpkin
1 cup chopped walnuts (optional, of course)
1 pkg. (8oz) cream cheese, softened
1 cup sifted powdered sugar
6 Tbsp. butter or margarine, softened
1 tsp. vanilla extract
For Cake: Prehead oven to 375. Grease 15x10 inch jelly-roll pan. Line with wax paper. Grease and flour paper. Srinkle a thin, cotton kitcen towl with powdered sugar.
Cobine: 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 prepared pan. Sprinkle with nuts.
Bake: 13-15 min. or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towle. Carefully peel off paper. Roll up cake and towl together, starting on narrow end. Cool on wire rack.
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. Wrap a plastic wrap and refrigerate at least 1 hour. Sprinkle with powdered sugar before serving.