1/4 cup powdered sugar
3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
1/4 tsp pumpkin pie spice
3 large eggs
1 cup granulated sugar
2/3 cup pure pumpkin
1 cup walnuts, chopped
1 (8 oz) package cream cheese*, softened
1 cup powdered sugar, sifted
6 tbsp butter, softened
1 tsp vanilla extract
1/4 cup powdered sugar, for decorating
Preheat oven to 375 °F. Grease a 15x10" jelly-roll pan and line with parchment paper. Grease and flour the paper. Sprinkle a tea-towel with the 1/4 cup powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves, salt and spice in a small bowl.
Beat the eggs and granulated sugar in a large mixer bowl until thick. Beat in the pumpkin. Stir in the flour mixture, then spread the mixture evenly into the prepared pan. Sprinkle with the nuts.
Bake for 13-15 minutes, or until the top of the cake springs back when touched. Immediately loosen and turn out the cake onto the prepared towel. Carefully peel off the paper. Roll up the cake and the towel together, starting with the narrow end. Cool on a wire rack.
Beat the cream cheese, powdered sugar, butter and vanilla in a small mixer bowl until smooth. Carefully unroll the cake and remove the towel. Spread the cream cheese mixture over the cake evenly, then re-roll the cake. Wrap in clingfilm and refrigerate for at least an hour. Sift powdered sugar over to serve!
*I used mascarpone, as I always do whenever a recipe calls for cream cheese. It just makes everything taste better!!