Making my first pumpkin roll was a challenge for me. Not being a trained baker I’ve always been afraid of making any type of roll cakes. As it turned out, the cake was easier to make than I imagined.
Preheat oven to 375 degrees. Grease 15 x 10-inch jelly-roll pan; line with parchment. Grease and flour paper. Sprinkle towel with powdered sugar.
Mix flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and 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. Immediately loosen and turn cake onto prepared towel, and carefully peel off the paper.
Roll up cake and towel together, starting with narrow end. Cool on a wire rack.
Whip cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth.