Mommy's little helper - pumpkin rolls

What you need
FOR THE CAKE:
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup 100% Pure Pumpkin
FOR THE FILLING:
1 pkg. (8 oz.) cream cheese, at room temperature
1/2 cup powdered sugar, sifted (the recipe calls for 1 cup but I like it less sweet)
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)


TO MAKE:
Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan, or a clean baking pan; line with wax paper. Grease and flour paper. Sprinkle a thin, clean, cotton kitchen towel with powdered sugar. The more sugar you use, the less the cake will stick to the towel.

Combine the flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated 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. (If 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.

To make the filling, beat cream cheese, 1/2 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cooled 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.