For cake:¼ cup powdered sugar (to sprinkle on towel)¾ cup all-purpose flour½ teaspoon baking powder½ teaspoon baking soda½ teaspoon ground cinnamon½ teaspoon ground cloves¼ teaspoon salt3 large eggs1 cup granulated sugar2/3 cup Libby's 100% Pure Pumpkin1 cup walnuts, chopped (optional)For filling:1 package (8 ounces) cream cheese, at room temperature1 cup powdered sugar, sifted6 tablespoons butter or margarine, softened1 teaspoon vanilla extractPowdered sugar (optional for decoration)

For cake: Preheat oven to 375 degrees. Grease 15 by 10-inch jelly-roll pan; line 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 small bowl. Beat eggs and granulated sugar into a large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.Bake for 13 to 15 minutes or until top of cake springs back when touched. (If you're using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

For filling: Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. 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.

Tip: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.