Libby's Pumpkin Roll

Cake:
Powdered sugar
¾ cup all purpose flour
½ tsp baking soda
½ tsp baking powder
½ tsp ground cinnamon
½ tsp ground cloves
¼ tsp salt
3 large eggs
1 cup granulated sugar
1 cup chopped walnuts
2/3 cup Libby’s pure pumpkin

Filling:
8 oz softened cream cheese
1 cup sifted powdered sugar
6 tbsp softened butter
1 tsp vanilla extract
Powdered sugar





For Cake:  
Preheat oven to 375.
Grease 15 by 10 inch jelly roll pan & line with wax paper. Grease and flour wax paper.
Sprinkle a thin cotton kitchen towel with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in a small bowl.
In a large mixing bowl, beat together the eggs and sugar until thick.
Beat in pumpkin. Stir in flour mixture and spread evenly into prepared pan. Sprinkle with nuts.
Bake for 13-15 minutes or until top of cake springs back when touched. Immediately loosen cake and turn onto prepped towel. Carefully peel wax paper. Roll up cake and towel together, starting with the narrow end.  Cool on wire rack.

For Filling:
Beat together: cream cheese, powdered sugar, butter and vanilla extract in a small mixing bowl until smooth.  Carefully unroll cake and remove towel. Spread cream cheese mixture over cake and reroll the cake.  Wrap in plastic wrap and refrigerate for at least one hour. Sprinkle with powdered sugar before serving.