Pumpkin Cream Cheese Roll

this is sooo yummy! kind of a project, but nothing too hard

Cake:
Powdered sugar
¾ cup flour
½ tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
½ tsp ground cloves
¼ tsp salt
3 large eggs
1 cup sugar
2/3 cup pure pumpkin

Filling:
1 pkg 8 oz cream cheese, softened
1 cup powdered sugar
6 tbsp butter, softened
1 tsp vanilla

Cake

Preheat oven to 375. Grease 15 x 10 inch jelly roll, line with wax paper. Grease and flour paper. Sprinkle a thin cotton kitchen towel with powdered sugar.

Combine

Flour, baking powder, baking soda, spices and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.

Bake

For 13-15 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 narrow end. Cool on wire rack.

Filling

Beat cream cheese, powdered sugar, butter and vanilla in small mixer bowl until smooth. Carefully unroll cake, remove towel. Spread cream cheese mixture over cake. Reroll cake. Cover cake in powdered sugar. Wrap in plastic wrap and refrigerate at least one hour.

To serve: Unroll and slice in thin slices. Keep chilled.