Libbys Pumpkin Roll

By Reesie

Easier Libby's pumpkin roll

Ingredients

• FILLING:
• Cake: Powdered sugar
• 3/4 c. all purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 3 large eggs
• 1 c. granulated sugar
• 2/3 c. Libbys pure pumpkin
• 1 c. chopped walnuts (optional)
• 1 pkg (8oz) cram cheese softened
• 1 c. sifted powdered sugar
• 6 tbsp butter or margarine softened
• 1 tsp vanilla extract
• Powdered sugar

Details

Servings 10
Preparation time 45mins
Cooking time 60mins

Preparation

Step 1

FOR CAKE: Preheat oven to 375'F greased 15x10" jelly-roll pan; line with wax paper. Greased and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar
COMBINE: Flour, baking soda, cinnamon, cloves and salt in small 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 ad turn cake onto prepared towel. Care fully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING: Beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving. If desired