Preheat oven to 375° F. Spray a 15 x 10-inch jelly-roll pan with cooking spray and line with wax paper. Spray the wax paper too.

Lay out a thin kitchen towel and sprinkle with 1/4 cup powdered sugar. Set aside for after the cake is baked.

In small mixing bowl combine flour, baking powder, baking soda, cinnamon, cloves and salt.

In bowl of electric mixer beat eggs and granulated sugar until combined. Mix in pumpkin. Stir in flour mixture.

Spread evenly into prepared pan. Sprinkle with walnuts, if using.

Bake for 13 to 15 minutes or until top of cake springs back when touched. (if using a dark pan, check at 11 minutes) Immediately loosen cake and turn out onto prepared towel. Carefully peel off wax paper.

Gently roll up cake with the towel, starting at the narrow side. Let cool on wire rack.

In bowl of electric mixer, beat cream cheese, 1 cup confectioner’s sugar, butter, and vanilla until smooth and creamy.

Carefully unroll pumpkin cake. Spread cream cheese mixture over entire cake and reroll so it forms a cylinder. Wrap rolled cake in plastic wrap and refrigerate at least one hour.

Unwrap cake and place on serving plate, then sprinkle with confectioner’s sugar.

Slice and serve.