Libby's Pumpkin Roll

By chelyc13

Ingredients

• 1/4 cup powdered sugar
• 3/4 cup all purpose flour
• 1/2 teas baking powder
• 1/2 teas baking soda
• 1/2 teas ground cinnamon
• 1/2 teas ground cloves
• 1/4 teas salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup libby's pure pumpkin
• 1 cup walnuts, chopped
• 1 pkg (8oz cream cheese, at room temperature
• 1 cup powdered sugar, sifted
• 6 tblsp butter or margarine, softened
• 1 teas vanilla extract

Details

Servings 10

Preparation

Step 1

For Cake:

Preheat oven to 375. Grease jelly roll pan and 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. Immediately loosena nd turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together starting with narrow and cool on wire rack.

FOR FILLING:
Beat cream cheese, 1 cup opwdered 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.