Pumpkin Roll Cake

Ingredients

• Powdered sugar
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 eggs
• 1 cup sugar
• 2/3 cup LIBBY'S 100% Pure Pumpkin
• 1 cup chopped walnuts, if desired

Filling

• 1 (8-ounce) package cream cheese, softened
• 1 cup sifted powdered sugar
• 6 tablespoons butter, softened
• 1 teaspoon vanilla
• Powdered sugar, if desired

Directions

1. For cake: Preheat oven to 375 degrees Fahrenheit. Grease 15x10x1-inch jelly-roll pan; line with parchment paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
2. 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 batter evenly into prepared pan. Sprinkle with walnuts, if desired.
3. Bake for 11 to 13 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 together, starting with the narrow end. Cool on wire rack.
4. For filling: Beat cream cheese, 1 cup 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.