Libby's Pumpkin Roll

Libby’s Pumpkin Roll YUMMMMMM

Cake:

Filling:

Powdered sugar

1 pkg. (8 oz) cream cheese, softened

3/4 cup all-purpose flour

1 cup sifted powdered sugar

1/2 tsp baking powder

6 Tbsp. butter or margarine, softened

1/2 tsp baking soda

1 tsp. vanilla extract

1/2 tsp ground cinnamon

Powdered sugar

1/2 tsp 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)

FOR CAKE:

PREHEAT oven to 375 degrees. Grease 15x10-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 & 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 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn 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, powdered sugar, butter & 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.Looking to make more than 1 pumpkin roll? The above recipe can easily be doubled (tripling is not recommended). Once doubled, 2 1/2 cups cake batter will be needed for each prepared jelly-roll pan; 1 3/4 cups filling for each roll. Bake time remains the same.