Libby's Pumpkin Roll

This is one cake that I have been meaning to make for ages but just never have. I think I was always worried that when I rolled the cake it would crack and I'd have a disaster on my hands. I'm happy to report that this was not the case. This was soooo easy and simple to make. The only little disaster I had was that at one point I had powdered sugar everywhere! This was delicious and perfect for this time of year. I'm sure many probably make this a yearly tradition. The ladies that belong to the church I attend have a tradition of making a ton of these every year as a fundraiser and selling them the weekend before Thanksgiving. They are just so pretty! Now that I know how easy these are to make, I'll definitely be trying more cake roll recipes. Think a chocolate one filled with raspberries and whipped cream would be delicious!!!!

1/4 cup powdered sugar (to sprinkle on towel - I used more and this was when I had powdered sugar everywhere!)

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 100% Pure Pumpkin

1 cup walnuts (optional)

1 pkg. (8 oz) cream cheese, at room temperature

1 cup powdered sugar, sifted

6 tablespoons butter or margarine, softened

1 teaspoon vanilla extract

Powdered sugar (optional for decoration)

For Cake:

Preheat oven to 375 degrees F. Grease a 15x10 inch jellyroll 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.