3 eggs
1/4 t. salt
1 c. sugar
1 c. walnuts, chopped (optional)
2/3 c. pumpkin
3/4 c. flour
1/2 t. baking powder
1/2 t. cinnamon
1/2 t. ground cloves
1/2 t. baking soda
Filling:
8 oz. cream cheese, softened
6 T. butter
1 c. powdered sugar
1/2 t. extract

3 eggs 1/4 t. salt 1 c. sugar 1 c. walnuts, chopped (optional) 2/3 c. pumpkin 3/4 c. flour 1/2 t. baking powder 1/2 t. cinnamon 1/2 t. ground cloves 1/2 t. baking soda 8 oz. cream cheese, softened 6 T. butter 1 c. powdered sugar 1/2 t. extract

Preheat oven to 375°. Grease jelly-rolled pan lined with wax paper. Grease and flour paper. Sprinkle clean tea towel with additional powdered sugar. Combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add pumpkin mix until blended.
In a separate bowl combine flour, baking powder, baking soda, spices and salt. Add to egg mixture mixing well. Spread batter into a greased and wax paper lined jelly roll pan. Sprinkle nuts over batter.
Bake for 13-15 minutes or until top of cake springs back when touched. Remove from oven and turn cake onto prepared towel. Carefully peel off paper. Roll cake and towel together. Cool on wire rack.
Beat cream cheese, butter, powdered sugar and vanilla and blend until smooth. Carefully unroll cake; remove towel. 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.
While cake is cooling in towel prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth. Unroll cake. Spread evenly over cake. Roll up cake without the towel. Wrap in plastic wrap and chill at least one hour. Slice before serving. Pumpkin roll freezes well. Keep leftover slices refrigerated.