Ingredients
1/4 cup powdered sugar
3/4 cup AP flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin
1 cup chopped walnuts
1 pkg cream cheese room temp
1 cup powdered sugar, sifted
6 tbsp butter
1 tsp vanilla extract
Powdered sugar for dusting
Preparation
Preheat oven to 375 degrees. Grease a 15x10 inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin cotton kitchen towel with powdered sugar.
Combine flour through salt in small bowl. Beat eggs in sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
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 wax paper. Roll up cake and towel together, starting with narrow end.
Beat cream cheese, 1 cup powdered sugar, butter, and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll the cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving
