Grandma's Pumpkin Rolls

¾ cup. flour
½ tsp. baking powder
½ tsp. baking soda
½ tsp. cinnamon
½ tsp. ground cloves
¼ tsp. salt
3 large jumbo eggs
1 cup sugar
2/3 pumpkin

Cream sugar and eggs. Make sure you have 3 large eggs, 4 little eggs won’t work. Add pumpkin and mix together. Fluff flour by stirring lightly then carefully spoon it into measuring cup, she said that otherwise you pack the flour into the cup and end up with too much which would cause the pumpkin roll to be dry. Add to bowl with remaining dry ingredients. Mix together and pour into 1 jelly roll pan lined with wax paper which has been greased and floured, leave extra wax paper sticking out so you can get it out of the pan easier when cooked. Must have a jelly roll pan for it to work as well. Bake at 375 for 12-15 minutes. Start watching it around 12 minutes, it will be too dry if it overcooks, cake springs back when touched and you know its done. Lay towel on surface and sprinkle sifted powdered sugar over it. Turn pumpkin roll upside down on top of towel and pull wax paper off. Roll tightly with the towel. Make cream cheese filling below.

Cream Cheese Filling

1 8 oz. pkg. cream cheese softened
6 TBL. butter softened
1 ¼ c. powdered sugar
1 tsp. vanilla
Milk

Mix all ingredients together except milk. Should be a thick but spreadable consistency, add ½ tsp. of milk at a time if needed. Unroll pumpkin roll and spread with filling. Roll up tightly making sure that the bottom doesn’t stick to the towel as you do so. Place in saran wrap and refrigerate.