Pumpkin Cream Roll

1/4 cup powdered sugar
3/4 cup flour
1/2 tsp each: baking powder, baking soda, cinnamon, ground cloves
1/4 tsp. salt
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin
1 8oz. package cream cheese, softened
1 cup powdered sugar
6 TB butter
1 tsp vanilla
powdered sugar for dusting

Preheat to 375 degrees and grease 15" x 10" jellyroll pan; line with wax paper.  Grease and flour paper.

Sprinkle a thin kitchen towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves, and salt.

Separately, beat eggs and sugar in mixer until thick. Beat in pumpkin, stir in flour mixture. Spread evenly into pan, bake 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn onto towel. Carefully peel off paper, roll up cake and towel together, starting with narrow end. Cool on wire rack.

Beat cream cheese, powdered sugar, butter and vanilla until smooth. Carefully unroll cake and remove towel. Spread cheese mixture over cake and re-roll. Wrap in plastic wrap and refrigerate at least 1 hour.

Sprinkle with powered sugar before serving.