3/4 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon salt
1 cup granulated sugar
2/3 cup pumpkin
1 cup chopped pecans (optional)
8 ounce package cream cheese (softened)
1/4 cup sifted confectioner's sugar
4 tablespoons butter (softened)
1/2 teaspoon vanilla extract
Preheat oven to 375 degrees F.
Grease a 15x10-inch jelly roll pan and line with wax paper.
Grease and flour the paper.
Sprinkle a thin cotton kitchen towel with powdered sugar.
Sift flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt into a small bowl.
Beat eggs and sugar in a large bowl until thick. Add pumpkin and mix well. Stir in the sifted dry mixture.
Spread batter evenly into jelly-roll pan.
Sprinkle with pecans, if desired.
Bake 13 to 15 minutes or until it tests done by springing back when touched.
Immediately loosen from pan and turn onto prepared towel.
Slowly peel off wax paper.
Roll towel and cake starting at a narrow end.
Cool on a wire rack.
Beat cream cheese, confectioner's sugar, butter and vanilla in a small bowl until smooth.
Carefully unroll cooled cake and spread filling evenly over cake and then reroll the cake.
Wrap in plastic wrap and refrigerate for at least one hour.
Sprinkle cake with confectioner's sugar before serving.
Serve in slices.