Preheat oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with 1/4 cup(s) powdered sugar (for towel).

Combine 3/4 cup(s) all-purpose flour, 1/2 teaspoon(s) baking powder, 1/2 teaspoon(s) baking soda, 1/2 teaspoon(s) ground cinnamon, 1/2 teaspoon(s) ground cloves, and 1/4 teaspoon(s) salt in small bowl. Beat 3 large eggs and 1 cup(s) granulated sugar in large mixer bowl until thick. Beat in 2/3 cup(s) Libby's 100% Pure Pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with 1 cup(s) walnuts.

Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

Beat 8 ounce(s) cream cheese (softened), 1 cup(s) powdered sugar, sifted, 6 tablespoon(s) butter (softened), and 1 teaspoon(s) 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. Sprinkle with 1 cup(s) powdered sugar, sifted before serving, if desired.