For cake:

¼ cup powdered sugar (to sprinkle on towel)

¾ cup flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon cinnamon

½ teaspoon cloves

¼ teaspoon salt

3 large eggs

1 cup sugar

2/3 cup pureed pumpkin

1 cup walnuts, chopped

For filling:

8 ounces cream cheese

1 cup powdered sugar

6 tablespoons butter, softened

1 teaspoon vanilla

¼ cup powdered sugar

Method:

Preheat oven to 375 F. Grease a 15-by-10-inch pan and line it with wax or parchment paper, then grease and flour paper. Sprinkle large, non-terrycloth dish towel with powdered sugar.

Combine flour with baking powder and soda, salt, cinnamon and cloves in a small bowl. In a large bowl, beat eggs and sugar until thick and then beat in pumpkin. Mix in flour mixture on low speed just until combined; do not over mix. Spread evenly in prepared pan and sprinkle with nuts. Bake 13-15 minutes or until top of cake springs back.

Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake with towel, starting at the short end, and cool.

Beat cream cheese, butter and powdered sugar with vanilla until smooth.

Unroll cake, remove towel and spread cream cheese over cake to within ½ inch of the border and reroll. Wrap in plastic wrap and refrigerate at least an hour. Sprinkle with remaining powdered sugar before serving.

Recipe from Rebecca Bause.