Dessert / Cake: Pumpkin Roll

From Jackie Schuler

Ingredients
Cake
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 Pure Pumpkin
1 cup walnuts, chopped (optional)
Filling
1 package (8oz) cream cheese (at room temperature)
1 cup powdered sugar, sifted
6 Tablespoons butter or margarine, softened
1 teaspoon vanilla
Powdered sugar (optional for decoration)

Directions
Preheat oven to 375 degrees F. Grease 15 x 10 inch jelly roll pan; line with wax paper. Grease and flour wax paper. Sprinkle a thin, a cotton kitchen towel
with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl. Beat eggs and granulated sugar in a large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

Bake for 13 - 15 min. or until top of cake springs back when touched. (If using a dark pan check after 11 min.) Immediately loosen and turn cake unto 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 of powdered sugar, butter, and vanilla extract in a 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.

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