Pumpkin Roll

By Crystalk

Ingredients

• * CAKE
• 1/4 * 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 * 3/4 cup all-purpose flour
• 1/2 * 1/2 teaspoon baking powder
• 1/2 * 1/2 teaspoon baking soda
• 1/2 * 1/2 teaspoon ground cinnamon
• 1/2 * 1/2 teaspoon ground cloves
• 1/4 * 1/4 teaspoon salt
• 3 * 3 large eggs
• 1 * 1 cup granulated sugar
• 2/3 * 2/3 cup LIBBY'S® 100% Pure Pumpkin
• 1 * 1 cup walnuts, chopped (optional)
• * FILLING
• 1 * 1 pkg. (8 oz.) cream cheese, at room temperature
• 1 * 1 cup powdered sugar, sifted
• 6 * 6 tablespoons butter or margarine, softened
• 1 * 1 teaspoon vanilla extract
• * Powdered sugar (optional for decoration)

Preparation

Step 1

FOR CAKE:

PREHEAT oven to 375° F. Grease 15 x 10-inch

jelly-roll pan; line with wax paper. Grease and flour

paper. Sprinkle a thin, cotton kitchen towel with

powdered sugar.

COMBINE flour, baking powder, baking soda,

cinnamon, cloves and salt in small bowl. Beat eggs

and granulated 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 to 15 minutes or until top of cake springs

back when touched. (If using a dark-colored pan,

begin checking for doneness at 11 minutes.)

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.

FOR FILLING:

BEAT cream cheese, 1 cup powdered sugar, butter

and 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 powdered

sugar before serving, if desired.

COOKING TIP:

Be sure to put enough powdered sugar on the towel

when rolling up the cake so it will not stick.