My first jelly roll...

I made my first jelly roll and it's not hard at all!!!! I'm loving it. It looks so complicated so I'm putting together a list of people I want to impress and making "this little thing" for all of them!!! Look out people-- I'm on fire! I'm a baking master! (ok, maybe not... but look how pretty it is!!)

CAKE
1/4 cup powdered sugar (to sprinkle on towel)
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 (would add extra Cinnamon instead of cloves next time)
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)

FILLING
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

Directions:FOR CAKE:PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper.

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

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.

FOR FILLING:BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Spread cream cheese mixture over cake. Roll up cake unpealing wax paper as you go. Cover in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.