Step 1

Preheat oven to 375 degrees F. Grease a 15 x 10 inch jelly roll pan. Line with parchment paper going over the edges. Lightly flour the parchment paper. Lightly sprinkle confectioner's sugar evenly over a thin kitchen tea towel (at least 15 x 10 inches as well).

Step 2

In a medium mixing bowl, combine flour, baking powder, baking soda, cinnamon, cloves and Kosher salt.

Step 3

In a large mixing bowl, beat eggs, granulated white sugar until thick and combined. Add pumpkin puree.

Step 4

Stir in flour mixture until combined. Fold in nuts. Alternately, you can spread the batter into the jelly roll pan and then sprinkle the nuts on top, or omit nuts if you wish.

Step 5

Bake the cake for 13-15 minutes. Please note, dark pans cook faster, check at 11 minutes. The cake should spring back when touched when checking for doneness and you want to make sure it's not wet. When it's done, turn over onto the tea towel and remove the parchment paper. Starting at the short end, carefully roll the cake up in the towel and let cool on a wire rack.

Step 6

In a large mixing bowl, beat cheese, powdered sugar, butter and vanilla until smooth. When the cake is cool, carefully and slowly unroll and spread with an offset spatula until even.

Step 7

Add orange sugar sprinkles, if desired. Roll the cake together, wrap in plastic wrap and refrigerate for at least 1 hour to set before slicing. For storing cake, wrap in plastic wrap and store in the refrigerator. Sprinkle with confectioner's sugar before serving.