Filling for Pumpkin Roll:

1 (8 oz.) pkg. cream cheese, softened
1 c. sifted powdered sugar
6 tbsp. butter, softened
1 tsp. vanilla
powdered sugar

Beat cream cheese, powdered sugar, butter and vanilla until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate at least 1 hour. Sprinkle with powdered sugar before serving.

Cake:

1 c. sugar
2/3 c. mashed pumpkin
1 c. chopped nuts (optional)

Preheat oven to 375°F. Grease 15 x 10-inch jellyroll pan; line with waxed paper. Grease and flour paper. Sprinkle tea towel with powdered sugar. Combine flour, soda, baking powder, cinnamon, cloves and salt in a small bowl. Beat eggs and sugar in a large bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts, if desired.

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, starting with narrow end. Cool on wire rack.