For Cake:

• Preheat oven to 375' F. Grease 15x10" jelly roll pan. ( I used a small cookie sheet);
• line pan with wax 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. (sprinkle with nuts).** I did not put in nuts, because I think this cake should be smooth; it is a preference thing.**
• Bake for 13-15 minutes ( found this was done after 12 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 the narrow end.
• Cool on wire rack.
• For Filling: 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.
• Reroll cake.
• Wrap in plastic wrap and refrigerate at least one hour.
• Sprinkle with powdered sugar before serving, if desired.