Cake:

Preheat oven to 375°F.

Grease 15x10-inch jelly roll pan; line with wax paper. Grease and flour paper. sprinkle a thin layer onto kitchen towel with powered sugar.

Combine flour, baking soda, baking powder, cinnamon, cloves, and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. (optional)

Bake for 13-15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

Filling:

Beat cream cheese, 1 cup powdered sugar, butter, vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.