Pumpkin Roll- Skinny Style

• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup whole wheat flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup organic sugar
• 2/3 cup LIBBY’S® 100% Pure Pumpkin
• 1 cup walnuts, chopped (optional)

Light Cream Cheese Frosting

• 1 (8 ounce) Weight Watcher’s cream cheese, softened
• 1 cup powdered sugar, sifted
• 6 tablespoons light butter with canola oil [ I like Land Lakes ], softened
• 1 teaspoon vanilla extract

Preheat oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar. Combine whole wheat flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs & organic sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. 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 Weight Watcher’s cream cheese, powdered sugar, light butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar and nuts before serving.