Libbys Pumpkin Roll

Preheat oven to 375 degrees F. Prepare a 15x10" jelly roll pan by greasing it, then lining the bottom with wax or parchment paper. Grease and flour the wax or parchment paper. Set aside. Sprinkle a large, thin cotton tea towel with 1/4 cup powdered sugar. Set aside.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a bowl and stir to combine. In a separate bowl beat together eggs and sugar until thick and creamy. Add pumpkin to mixture and stir to mix. Add in flour mixture and stir to mix. Spread batter into prepared baking pan.
Bake for 13 to 15 minutes or until top of cake springs back when touched. If using a dark colored pan, the cake may be done at 11 minutes, so start checking then.
Remove from oven and immediately loosen the cake and turn cake onto the prepared towel. Gently peel off the wax or parchment paper. Roll up the cake, together with the towel, starting with the narrow end. Allow to cool completely on a wire rack.

Prepare filling by beating softened cream cheese and butter together until smooth. Add 1 cup powdered sugar and beat until smooth. Add in vanilla, and beat until well combined.
Gently unroll the cake and spread cream cheese mixture evenly across the top. Then gently reroll the cake, without the towel. Wrap tightly in plastic wrap and chill for at least one hour in refrigerator prior to serving. If desired, sprinkle with powdered sugar to garnish.