Step 1: Prepare the Pan - Preheat the oven to 375 degrees F. If you haven't already put out the butter and cream cheese to get them to room temperature, this is a good time. Grease a 15x10-inch jelly roll pan. Line with parchment paper or wax paper. Grease and lightly flour the paper. A well-prepared pan ensures the cake will not stick. NOTE: You can certainly keep the parchment paper long on the sides, but I like to measure around the pan and cut the parchment to the size of the bottom of the pan. That way, it sticks well to the oil or butter you used to grease the bare pan. This adhering the paper to the pan makes it easier to grease the parchment and then shake around the flour to coat the bottom and sides.

Step 2: Mix Dry Ingredients -In a small bowl, combine flour, baking powder, baking soda, salt, cinnamon, and cloves. This flour mixture adds structure and spice.

Step 3: Beat Eggs and Sugar - In a large mixer bowl, beat eggs and sugar until thick, for about 2 to 3 minutes. This aerates the eggs and keeps the cake light and spongy.

Step 4: Add Pumpkin and Vanilla - Stir in 2/3 cup Libby’s pure pumpkin and one teaspoon vanilla extract. Mix until smooth pumpkin batter forms.

Step 5: Combine Wet and Dry - Add the flour mixture gradually to the pumpkin mixture. Mix just until no streaks of dry ingredients remain. DO NOT OVERMIX. This makes a moist pumpkin cake.

Step 6: Bake the Cake - Spread cake batter evenly into the prepared pan. To do this, pour into the pan and then gently spread with a rubber spatula. Once about even with the spatula, carefully and evenly pick up the sheetpan an inch or two from a flat countertop and drop it. Do this 6-7 times until it's all super even in the pan and you no longer see the spatula stroaks. Sprinkle the batter with walnuts, if using. Bake at 375°F until the top of the cake springs back, about 13–15 minutes.

Step 7: Roll the Hot Cake - Immediately loosen cake edges from the pan. Very carefully invert onto the edge of a thin cotton kitchen towel dusted generously with powdered sugar. Carefully peel away parchment paper or wax paper from the cake. Starting at the narrow end or short end, roll the warm cake inside the prepared towel. You will literally be rolling the towel into the cake. This rolled cake must cool completely on a wire rack.

Step 8: Make the Cream Cheese Mixture - In a medium bowl, beat cream cheese, butter, confectioner’s sugar, and vanilla extract. Beat cream cheese mixture until smooth and fluffy. This sweet cream cheese filling makes the roll cakes irresistible.

Step 9: Fill the Cooled Cake - Unroll the cooled cake very gently. Spread cream cheese mixture evenly across the cake, to the very edges.

Step 10: Reroll and Chill - Reroll cake carefully without the towel. Wrap the cake roll tightly with plastic wrap. Refrigerate for at least one hour, but several hours or overnight is best. This allows the flavors to blend and the cake cool fully.

Step 11: Slice and Serve - For a nice presentation, dust the pumpkin roll cake with confectioner’s sugar before slicing using the fine mesh strainer or sifter. Use a sharp serrated knife for neat cuts. Wipe the knife between slices for the best way to maintain a beautiful presentation.