Pumpkin Roll

By PamO22

Mom's recipe

Ingredients

• Batter:
• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup LIBBY'S® 100% Pure Pumpkin
• Filling:
• 1 pkg. (8 oz.) cream cheese, at room temperature
• 1 cup powdered sugar, sifted
• 1 teaspoon butter or margarine, softened
• 1 teaspoon vanilla extract
• 8 oz. Cool Whip
• 2 Tablespoons pumpkin
• Powdered sugar (optional for decoration)

Details

Servings 10
Adapted from verybestbaking.com

Preparation

Step 1

FOR CAKE:
PREHEAT oven to 350° 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 all ingredients in batter in small bowl. Spread evenly into prepared pan.

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:
Mix all ingredients in filling. 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. .