3/4 cup white flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
2/3 cup canned pumpkin
3 large eggs
1 cup white sugar
1 cup chopped walnuts (optional)
1/4 cup confectioners' sugar
1 - 8 oz. pkg. softened cream cheese
1 cup confectioners' sugar
6 tbsp. softened margarine or butter
1 tsp. vanilla
1/4 cup confectioners' sugar (optional)
Lightly grease a 15 x 10-inch jelly-roll pan with vegetable shortening. Next, line the greased pan with wax paper and also grease and flour the wax paper. Sprinkle confectioners' sugar on a thin cotton, flour-sack kitchen towel, so the cake won't stick when rolling it up.
Mix the flour, baking powder, baking soda, cinnamon, cloves, and salt in a small bowl. In a large mixing bowl, beat the eggs and sugar until thick. Add pumpkin and stir in the flour mixture. Spread the batter evenly into the greased pan lined with wax paper and sprinkle with nuts if desired.
Bake at 375º for 13-15 minutes or until the cake springs back when touched. Remove from oven and immediately loosen cake from pan and turn upside down onto towel prepared with confectioners' sugar. Carefully peel the wax paper from the top of the cake. Starting with the narrow end, roll up the cake and towel together and lay them in a way that the cake remains rolled up while cooling on a wire rack.
Blend the cream cheese, confectioners' sugar, butter, and vanilla until smooth in a small bowl. Unroll the cake carefully and remove the towel. Spread the cream cheese mixture over the cake and re-roll. Wrap in plastic wrap and refrigerate or freeze. Before serving, create a more finished effect by sprinkling the pumpkin roll with a small amount of confectioners' sugar.