Pumpkin Roll with Cream Cheese Filling

This cake is wonderful for the holidays.....I sold like 30 of these one Christmas! Needless to say, I didn't want to see another Pumpkin Roll for a long long time...but it's heavenly..just the right amount of pumpkin, cloves and cinnamon..mmm...and they smell so good baking in the oven.

CAKE:
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 large eggs
1 cup sugar
2/3 cup Libby's Pure Pumpkin in a can
1 cup chopped walnuts or pecans (optional)

FILLING:
1 pkg. cream cheese, softened
1 cup sifted powder sugar
6 tablespoons butter, softened
1 teaspoon vanilla extract
Powdered sugar

PREHEAT oven to 375. Grease a 15 x 10 inch jelly roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
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 evenly into prepared pan. Sprinkle with nuts, if desired.
BAKE for 13 to 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 at narrow end. Cool on wire rack.
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. Re-roll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving. Makes 10 servings.