Libby's Pumpkin Roll

For Cake: Preheat oven to 375°F. Grease 15x10 inch jelly roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in a small bowl. Beat eggs and sugar in a large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly onto prepared pan. Sprinkle with nuts.

Bake for 13-15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully pell off paper. Roll up cake and towel together, starting with the narrow end. Cool on wire rack.

For Filling: Beat cream cheese, 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. (Recipe can be easily doubled; 2 1/2 cups cake batter and 1 3/4 cups filling per roll.)