• Preheat oven to 375 degrees
• Grease 15 x 10-inch jelly-roll pan; line with parchment. Grease and flour the parchment paper.
• Mix flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. and set aside until needed.
• Beat the eggs and sugar in a large mixing bowl until thick.
• Add the pumpkin puree into the egg mixture. Mixing until well blended and creamy.
• Add the flour mixture to the pumpkin mixture and mix until just combined. Don't over-mix.
• Sprinkle a dish towel with powdered sugar.

  *Alternatively you can skip this step and simply roll up the sponge cake in the parchment paper it was baked in.
• Spread the cake batter evenly into the prepared pan.
• Bake for 13 to 15 minutes or until the top of the cake springs back when touched.
• Roll up the cake and towel together, starting with the narrow end.

  It’s important to work quickly once the cake comes out of the oven. You want to get it rolled while it’s still hot to prevent any cracking.
• Cool on a wire rack.

Cream Cheese Frosting

• Whip cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth.
• Carefully unroll the cake; remove the towel and spread the cream cheese frosting over the cake
• Re-roll the cake, then wrap it in plastic wrap and refrigerate for at least one hour, over night is best.
• Sprinkle with powdered sugar before serving.