Libby’s Pumpkin Roll Recipe

CAKE:
Powdered sugar
¾ cup all-purpose flour
½ tsp. baking powder
½ tsp. baking soda
½ tsp. ground cinnamon
½ tsp. ground cloves
¼ tsp. salt
3 large eggs
1 cup granulated sugar
2/3 cup Libby’s 100% Pure Pumpkin
1 cup chopped walnuts (opt.)

FILLING:
1 pkg. (8 oz.) cream cheese, softened
1 cup sifted powdered sugar
6 tbl. butter softened
1 tsp. vanilla extract
powdered sugar

FOR THE 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 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. (Opt.)

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 o wire rack.

FOR THE FILLING: Beat cream cheese, powdered sugar, butter and vanilla extract in small mixer 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. Sprinkle with powdered sugar before serving, if desired.