Pumpkin Roll

Ingredients:
(Cake)
1/4 cup powdered sugar (to sprinkle on towel)
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 or all spice
1/4 tsp salt
3 large eggs
1 cup granulated sugar
2/3 cup pure pumpkin

(Filling)
1 pkg 8 oz cream cheese, at room temperature
1 cup powdered sugar
6 TBS butter
1 tsp vanilla

Instructions: preheat oven 375 grease 15 x 10" Kelly pan with wax paper. Grease and flour paper. Sprinkle thin cotton towel with powdered sugar or just roll the cake with the parchment/wax paper
(Cake)
Combine flour, baking soda, cinnamon, cloves, and salt in small bowl.
Beat eggs and granulated sugar in large mixing bowl until thick.
Beat in pumpkin. Stir in flour mixture. Spread onto prepared pan.
Bake for 11-15 minutes or until top of cake springs back when touched.
Immediately loosen and turn cake onto prepared towel or place the paper on a flat surface and roll up the cake with oven mits. Roll up cake and towel or paper together, start with narrow end. Cool on wire rack.

(Filling)
Beat cream cheese. 1 cup powdered sugar, butter, and vanilla until smooth.

Carefully unroll cake. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate at least 1 hour. Sprinkle with powdered sugar before serving.