BECKY'S PUMPKIN ROLL

CAKE:

POWDERED SUGAR
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 NUTMEG
1/4 TEASPOON SALT
3 LARGE EGGS
1 CUP GRANULATED SUGAR
2/3 CUP PUMPKIN PUREE
1 CUP CHOPPED NUTS

FILLING:

1 PACKAGE CREAM CHEESE, 8 OUNCES, SOFTENED
1 CUP SIFTER POWDERED SUGAR
6 TABLESPOONS BUTTER, SOFTENED
1 TEASPOON VANILLA
POWDERED SUGAR

PREHEAT OVEN TO 375. GREASE A 15X10 INCH JELLY ROLL PAN.LINE IT WITH WAXED PAPER. GREASE AND FLOUR THE PAPER.SPRINKLE A TEA TOWEL WITH POWDERED SUGAR AND SET ASIDE.COMBINE FLOUR, BAKING POWDER, BAKING SODA, SPICES AND SALT. BEAT THE EGGS AND SUGAR UNTIL WELL COMBINED AND THICK.BEAT IN THE PUMPKIN. STIR IN THE FLOUR MIXTURE. SPREAD THIS IN THE PAN AND SPRINKLE IT WITH THE NUTS. BAKE FOR 15 MINUTES OT UNTIL THE TIP OF THE CAKE SPRINGS BACK WHEN TOUCHED, IMMEDIATELY LOOSEN AND TURN THE CAKE ONTO THE TOWEL. CAREFULLY PEEL OFF THE PAPER AND ROLL THE CAKE AND TOWEL TOGETHER, STARTING WITH THE NARROW EDGE. COOL ON A WIRE RACK.BEAT THE CREAM CHEESE, POWDERED SUGAR, BUTTER AND VANILLA UNTIL SMOOTH. CAREFULLY UNROLL THE CAKE, REMOVE THE TOWEL, AND SPREAD THE CREAM CHEESE MIXTURE OVER THE CAKE. REROLL THE CAKE. WRAP IN PLASTIC WRAP AND REFRIGERATE AT LEAST ONE HOUR. SPRINKLE WITH POWDERED SUGAR BEFORE SERVING.