Pumpkin Roll w/ cream cheese filling 

Preheat oven to 375 FCAKE: Powdered sugar¾ cup all-purpose flour½ tsp baking powder½ tsp baking soda½ tsp ground cinnamon½ tsp ground cloves¼ tsp salt3 large eggs1 cup granulated sugar2/3 cup 100% pure pumpkin1 cup chopped nuts (optional)FILLING 1 pkg. (8 oz.) cream cheese, softened 1 cup sifted powdered sugar- 6 tablespoons butter or margarine, softened 1 teaspoon vanilla extract Powdered sugar Grease 15 x 10- inch jelly-roll pan line with wax paper. Grease and flour paper. Spinkle 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. 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 togetber, starting with narrow 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. Makes 10 servings. Recipe Submitted by:Nancy Gerow