Pumpkin Roll with Cream Cheese
1/4 Cup Powdered sugar (to sprinkle on top when complete)
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 Pure Pumpkin
1 Cup Walnuts (optional)
1 8 oz. Cream Cheese
1 Cup Powdered Sugar
6 Tablespoons Butter (soft)
1 Teaspoon Vanilla Extract
1/4 Cup Powdered Sugar for filling
1. Preheat over to 375 degrees. Grease 15 x 10 inch jelly roll pan, and 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 (optional).
3. Bake 13-15 minutes or until top of the cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake in kitchen towel, starting with narrow end. Cool on wire rack.
4, Beat cream cheese, powdered sugar, butter and vanilla extract in small mixing 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.
Prep Time: 15 min. Serves: 10
