Pumpkin Roll

I made a pumpkin roll to take to my sister's house tonight. This recipe was a little more time consuming and complicated than what I prefer, but I'm sure it will be delicious! I used the Libby's recipe.

Libby's Pumpkin Roll

For Cake:
1/4 c. powdered sugar (to sprinkle on towel)
3/4 c. all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3 eggs
1 c. sugar
2/3 c. pumpkin puree
1 c. walnuts (optional)


For Filling:
1 pkg (8 oz) cream cheese, room temp.
1 cup powdered sugar, sifted
6 tbsp butter, softened
1 tsp vanilla extract
powdered sugar (optional for decoration)


FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; 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. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) 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.

FOR FILLING:
BEAT cream cheese, 1 cup powdered 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.

COOKING TIP:Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.