Pumpkin rolls are great for any holiday. they actually take more time to prepare than they do to cook. this is the recipe I use when making mine. I grease a 15×10 inch jelly roll pan, then line it with wax paper which I grease and flour as well. Set aside a piece of paper towel with some powdered sugar sprinkled generously on it for the rolling process. Preheat your oven to 375 degrees. In a small combine 1/4 teaspoon of salt, 1/2 teaspoon of ground cinnamon, 1/2 teaspoon of ground cloves, 3/4 cups of flour, 1/2 teaspoon of baking powder and 1/2 teaspoon of baking soda. In a larger bowl, take 3 eggs and 1 cup of sugar and beat them together until it becomes thick like. Stir in the flour mixture and then spread evenly on the wax papered pan. Bake for about 14 minutes or until the cake springs back. immediately turn the cake onto the prepared paper towel and carefully remove the wax paper. Starting at the narrow end, start rolling the cake and paper together and then set on a wire rack to cool. While the cake is cooling you can prepare the filing for the cake. In a small mixing bowl, beat together 8 ounces of cream cheese, 1 cup of powdered sugar, 1 teaspoon of vanilla extract and 6 tablespoons of softened butter. You want to keep beating the mixture until it becomes smooth. Once the cake has cooled off, unroll it and remove the paper towel. Spread the cream cheese filling on top of the cake and re-roll. Wrap the cake in plastic wrap and refrigerate for at least an hour before serving. Just an added note, some people like to add walnuts which would be added in the cake mixture if you chose to do so.