Set the temperature of the oven to 375 F (190 C). Then, grease and flour a jelly roll pan.

In a bowl, add baking soda, baking powder, flour, cloves, cinnamon, and salt. Keep it aside.

In a big bowl, mix the eggs and sugar until the mixture is light and thick.

Add Libby’s pumpkin to the mixture and mix well.

Slowly add dry ingredients to the pumpkin mix until the mixture is smooth.

Now, evenly spread the batter in the prepared jolly roll pan.

Make sure to add chopped walnuts evenly on the batter.

Bake the cake for around 13-15 minutes or until the top of the cake bounce back hen touched.

While it is baking, bring a clean towel and add it with powdered sugar.

Once it is done, flip the cake onto the prepared towel. Make sure to peel off the parchment paper carefully.

Roll the cake tight with the towel tightly from the short end. Place it on a wire rack with seam down and let it cool completely.

While it is cooling, you can prepare the filling by adding powdered sugar, cream cheese, butter and vanilla extract until smooth.

Once the cake is cooled thoroughly, make sure to unroll it carefully form the towel.

Now, evenly spread the cheese filling all over the cake, leaving a small border around the edges.

Now, roll the cake carefully with the towel. Then, wrap it in a plastic and put it in the refrigerator for a minimum an hour.

It’s time to serve the cake.