Pumpkin Roll with Cream Cheese Frosting

Directions

Preheat oven 375℉ (190℃) F.

Grease 15×10 jellyroll pan; line w/wax paper; grease and flour paper.

Sprinkle thin, cotton kitchen towel w/powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in small bowl.

Beat eggs and sugar w/mixer until thick; beat in pumpkin; stir in flour mixture.

Spread evenly into prepared pan; bake 15 minutes.

Immediately loosen and turn cake onto prepared towel; peel off paper.

Roll up cake and towel together, starting w/narrow end; cool on wire rack.

Beat cream cheese, powdered sugar, butter, and vanilla in small bowl w/mixer until smooth

Carefully unroll cake; remove towel; spread cream cheese mixture over cake; reroll cake.

Wrap in plastic wrap and refrigerate 1 hour.

Sprinkle w/powdered sugar before serving.