1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin (not pumpkin pie filling)
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
1/4 butter, softened
1 teaspoon vanilla extract
Powdered sugar for decoration
Preheat oven to 375° F
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Mix in pumpkin. Stir in flour mixture. Spread batter evenly into prepared jelly roll pan.
Sprinkle a thin, cotton kitchen towel with powdered sugar. A towel with little texture works best. Be sure to put enough powdered sugar on the towel so the cake will not stick when rolling up the cake.
Bake for 12 to 15 minutes or until top of cake springs back when touched. Don’t over bake. Immediately loosen and flip cake onto prepared towel. Carefully peel off paper.
Roll the cake up in the towel.
Refrigerate cake until cool, about an hour. While cake is cooling prepare the filling.
To make filling beat cream cheese, 1 cup powdered sugar, butter and vanilla until smooth.
Gently unroll the cake.
Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour.
Sprinkle with powdered sugar before serving.