(credit to allrecipes.com and Libby's)
Ingredients
* powdered sugar (to sprinkle on wax paper)
* 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 salt
* 3 large eggs
* 3/4 cup brown sugar
* 2/3 cup pumpkin
* 1/2 recipe cream cheese icing, slightly chilled
Directions
1. PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan (I used a 10 x 15 cookie sheet with 1/2 inch depth and it worked perfectly); line with wax paper. Grease and flour paper, making sure to get edges of pan.
2. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick (about 2 minutes). Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.
3. BAKE for 13 to 15 minutes or until top of cake springs back when touched. Remove from oven. Sprinkle top of cake with powdered sugar and put a sheet of wax paper on top of it, followed by a dish towel (big enough to roll the cake up in). Put a large cookie sheet over the top of the entire cake and smaller sheet. Flip the whole thing over so that the cake falls out of the small baking pan and onto the large one. Peel off the wax paper, sprinkle the cake with powdered sugar and cover with new wax paper. Roll up cake, wax paper and towel together, starting with narrow end. Cool on wire rack.
4. Once cake is cool (or even just lukewarm), unroll carefully and remove wax paper. Ice entire cake with cream cheese icing--it's up to you how much to put on, just make sure it's not going to pop out the side. Carefully roll cake back up. Wrap tightly with plastic wrap, followed by tin foil. Freeze until just before serving.
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