Judy's Pumpkin Roll

Cake:
1/2 cup powdered sugar (to sprinkle on towel)
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup pumpkin
3/4 cup flour
1/2 teaspoon cinnamon
3 large eggs
1/2 teaspoon baking powder
1/2 teaspoon ground cloves
1 cup powdered sugar

Filling:
1 package cream cheese, softened
6 tablespoons butter or margarine, softened
1 cup powdered sugar
1 teaspoon vanilla extract

FOR CAKE: Preheat oven to 375 degrees.  Line a cookie sheet with wax paper. Grease (cooking spray) the wax 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 sugar in large mixer bowl until thick.  Beat in pumpkin.  Stir in flour mixture.  Spread evenly into prepared pan.  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 with narrow end. 

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.  Re-roll cake.  Wrap in plastic wrap and refrigerate at least one hour.  Sprinkle with powdered sugar before serving if desired. 
Note: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.  I always put a ton on.  This is also great to freeze and eat a piece at a time.  I just double wrap it in aluminum foil.