Pumpkin Roll with Cream Cheese Filling

Pumpkin Roll with Cream Cheese Filling
Pumpkin Roll with Cream Cheese Filling

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

10

servings

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

10

servings

Ingredients

  • 1/4

    cup powdered sugar (to sprinkle on towel)

  • 3/4

    cup all-purpose flour

  • 1/2

    teaspoon baking powder

  • 1/2

    teaspoon baking soda

  • 1/2

    teaspoon ground cinnamon

  • 1/2

    teaspoon ground cloves

  • 1/4

    teaspoon salt

  • 3

    large eggs

  • 1

    cup granulated sugar

  • 2/3

    cup LIBBY'S® 100% Pure Pumpkin

  • 1

    cup walnuts, chopped (optional)

  • 1

    (8 ounce) package cream cheese, softened

  • 1

    cup powdered sugar, sifted

  • 6

    tablespoons butter or margarine, softened

  • 1

    teaspoon vanilla extract

  • 1/4

    cup powdered sugar (optional)

Directions

1. PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar. 2. COMBINE flour, baking powder, 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. 3. BAKE for 13 to 15 minutes or until top of cake springs back when touched. 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. 4. 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. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

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