Libby's Pumpkin Roll

By bdeedman

Ingredients

• Cake:
• Powdered sugar
• 3/4 cup flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp salt
• 3 eggs
• 1 cup sugar
• 2/3 cup pumpkin
• 1 cup chopped walnuts
• Filling:
• 1 pkg (8oz) cream cheese, softened
• 1 cup sifted powdered sugar
• 6 tbsp butter or margarine, softened
• 1 tsp vanilla extract
• powdered sugar

Details

Servings 10

Preparation

Step 1

Cake:
Preheat oven to 350. Grease 15x10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towl with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in smal bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

Bake for 13-15 min 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.

Filling:
Beat cream cheese, powdered sugar, butter and vanilla extract in small mixing bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least 1 hour. Sprinkle with powdered sugar before serving.