Cinnamon Pumpkin Rolls

Pumpkin Roll 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 Libby’s Pure Pumpkin
1 cup walnuts, chopped (optional)

Filling:
1 package (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 Tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for garnish)

Directions:
For Cake: 

Heat oven to 375°F. Grease 15x10-inch jellyroll pan; line with waxed 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 granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. If desired, sprinkle with nuts.
Bake 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-color pan, begin checking for doneness at 11 minutes.) 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.

For Filling: 

Beat cream cheese, 1 cup powdered sugar, butter, and vanilla in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least 1 hour. If desired, sprinkle with powdered sugar before serving. Makes 10 servings.

Tip: 

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

Found at http://www.welcomehomedesmoines.com/holidayrecipes.html