Libby’s Pumpkin Roll

By Connie

Preparation

Step 1

Directions
Preheat oven to 375° F.
Grease 15 × 10 inch jellyroll pan then line with wax paper. Grease and flour the paper. Dampen a thin, cotton kitchen towel and sprinkle all over with powdered sugar.
In a medium bowl, combine flour, baking powder, baking soda, cinnamon, cloves and salt.
In a large mixer bowl, beat eggs and granulated sugar until thick. Beat in pumpkin.
Stir in flour mixture. Spread batter evenly into prepared pan. Sprinkle with nuts.
Bake for 13 to 15 minutes or until the top of the cake springs back when touched.
Run a butter knife around cake edges and immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on a wire rack for one hour.
Meanwhile, make the filling: beat cream cheese, 1 cup powdered sugar, butter and vanilla extract until smooth.
Carefully unroll cake. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate at least one hour or freeze.
To serve, unwrap and sprinkle with powdered sugar. If frozen, unwrap and sprinkle with powdered sugar and let sit at room temperature