1/4 cup of powdered sugar (to sprinkle on towel)
3/4 cup of self rising flour
1/2 tea. ground cinnamon
1/2 tea. ground cloves
3 large eggs
1 cup granulated sugar
2/3 cup pure pumpkin (not pumpkin pie mix)
1- 8oz. cream cheese softened
1 cup powdered sugar
6 tablespoons butter (not margarine) softened
1 tea. vanilla extract
Preheat oven to 350. Grease 15 x 10 jelly roll pan, line with waxed paper and grease the wax paper as well. Get a large cotton towel (not terry cloth) and lay flat on counter and sprinkle with 1/4 cup powdered sugar.
Combine flour, cinnamon and cloves in a small bowl and set aside. Beat eggs and granulated sugar in a large mixing bowl until thick. Beat in the pumpkin. Stir in the flour mixture. Spread evenly on the jelly roll pan. Bake for 13-15 minutes. Watch it carefully. Remove from oven when cake springs back at touch. Turn the cake out onto the powdered towel immediately. Carefully peel off the waxed paper. Roll up the cake and towel together, starting with the narrow end. Cool completely on a wire rack.
Beat the cream cheese, 1 cup of powdered sugar, butter and vanilla extract until smooth. When cake is completely cool, unroll carefully and spread cake with the cream cheese mixture and reroll cake. Wrap in plastic wrap and refrigerate at least one hour before serving. Sprinkle with powdered sugar when you serve it.