Pumpkin Roll

this confection is a favorite at my sister's cafe in Connecticut

1/4  c. powdered sugar (for the towel)

cake
3/4  c. unbleached all-purpose flour
1/2  tsp baking powder
1/2  tsp baking soda
1/2 tsp cinnamon
1/2  tsp ground cloves
1/4  tsp salt
3 eggs
3/4 c. canned pumpkin puree
1 c. sugar

Filling
8oz cream cheese, room temp
1 c. powdered sugar
1 tsp vanilla
6 T softened butter

 Pumpkin mousse
1 pkg instant vanilla pudding
1/2 c. heavy cream
1 T  pumpkin puree
1/2 tsp pumpkin pie spice

PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with parchment paper, letting it hang over the sides. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with 1/4 cup powdered sugar.

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 just until combined. Do not overmix. Spread evenly into prepared pan.

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.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool completely on wire rack, seam side down.

BEAT cream cheese, 1 cup powdered sugar, butter and 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.

 BEAT the instant pudding with the heavy cream until thickened.  Stir in 2 T pumpkin puree and pumpkin pie spice.   Spoon mousse into a pastry bag fitted with star tip and pipe stripes or rosettes to cover the top of the roll.

SLICE to serve.  Store covered in the refrigerator.