Pumpkin Roll

ingredients

1/4 cup powdered sugar
3/4 cup flour
1/2 tsp. each: baking powder, baking soda, ground cinnamon, ground cloves
1/4 tsp. salt
3 large eggs
1 cup granulated sugar
2/3 cup Libby’s 100% pure pumpkin
1 cup chopped walnuts (optional)
Cake Filling:
1 pkg. (8oz.) cream cheese, softened
1 cup sifted powdered sugar
6 Tbsp. butter or margarine, softened
1 tsp. vanilla extract
Powdered sugar (optional)

directions

Preheat oven to 375 degrees. Grease 15x10 jellyroll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar. Combine flour, baking soda, baking powder, cinnamon, cloves and salt in a 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 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. Beat cream cheese, powdered sugar, butter and vanilla 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 1 hour. Sprinkle with powdered sugar before serving, if desired.

Source: LISA