pumpkin roll with cream cheese filling

• 1 dash Powdered Sugar
• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup canned pumpkin
• 1 cup chopped walnuts (optional)
• 1 packages (8oz) cream cheese, softened
• 1 cup sifted powdered sugar
• 6 tbsp butter or margarine, softened
• 1 tsp vanillia extract

1. preheat oven to 375F.
2. Grease 15x10- inch jelly roll pan.
3. Line with wax paper, grease and flour paper
4. Sprinkle a clean towel with powdered sugar and set aside.
5. Combine: Flour, baking powder, baking soda, cinnamon, cloves, and salt in small bowl.
6. Beat eggs and sugar in large bowl until thick.
7. Beat in pumpkin.
8. Stir flour mix into wet mix.
9. spread evenly into prepared pan.
10. Sprinkle with nuts, if desired.
11. Bake for 13 to 15 mins.
12. or until top of cake springs back when touched.
13. Immediately loosen and turn cake onto prepared towel.
14. carefully peel off paper.
15. Roll up cake and towel together, starting with narrow end.
16. let cool.
17. Frosting: beat together cream cheese, powdered sugar, butter, and vanilla extract until smooth.
18. Carefully unroll cake; remove towel.
19. Spread cream cheese mixture over cake.
20. Reroll cake.
21. Wrap in plastic wrap and refrigerate at least an hr.
22. Sprinkle with powdered sugar befor serving if desired

sugar, flour, baking powder, baking soda, ground cinnamon, ground cloves, salt, eggs, sugar, pumpkin, walnuts, cream cheese, powdered sugar, butter, vanillia

Taken from cookpad.com/us/recipes/332687-pumpkin-roll-with-cream-cheese-filling (may not work)