Step 1

Preheat oven to 375° F.Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thincotton kitchen towel with 1/4 cup powdered sugar.

Step 2

Combine flourbaking powderbaking sodacinnamoncloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

Step 3

Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored panbegin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel togetherstarting with narrow end. Cool on wire rack.

Step 4

Beat cream cheese1 cup powdered sugarbutter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before servingif desired.

Step 5

Cooking Tip: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.