Ingredients:

For cake:

1/4 cup powdered sugar (to sprinkle on towel)

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 large eggs

1 cup granulated sugar

2/3 cup 100% Pure Pumpkin (in can)

For filling:

1 pkg. (8 oz.) cream cheese, at room temperature

1 cup powdered sugar, sifted

6 tablespoons butter or margarine, softened

1 teaspoon vanilla extract

Directions:

Preheat oven to 375° F. 

Grease 15 x 10-inch jelly-roll pan.

Line bottom with parchment paper. 

Sprinkle a thin, cotton kitchen towel with powdered sugar and set aside.

Mix flour, baking powder, baking soda, cinnamon, cloves 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. 

Bake for 12 to 15 minutes or until top of cake is golden and springs back when touched. 

Immediately loosen and turn cake upside down onto prepared towel. 

Carefully peel off paper. 

Roll up cake and towel together, starting with narrow end. 

Cool on wire rack. 

Meanwhile, make the filling…

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. 

Re-roll cake and wrap in plastic wrap.

Refrigerate at least one hour. 

Sprinkle with more powdered sugar before serving. 

TIPS:

I recommend using a stand mixer or hand mixer to make sure to beat the eggs and sugar until thick and lemon color. In fact, that process will achieve a cake that will be light and spongy.

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

Do not allow cake to totally cool or it will crack when re-rolling. Also, I loosely cover it with plastic film to retain some humidity while cooling. Humidity prevents cracking.