Libby's Pumpkin Roll

Libby's Pumpkin Roll

Ingredients: 

Cake:

¼ cup powdered sugar

¾ cup 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 sugar

2/3 cup Libby’s pure pumpkin

1 cup walnuts, chopped (optional)

Filling:

1 pkg (8 oz) cream cheese, room temperature

1 cup powdered sugar

6 TBSP butter or margarine, softened

1 tsp vanilla extract

Optional powdered sugar for decoration, if desired.

Directions:

Cake:

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

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

Bake for 13 – 15 minutes, or until the top of the cake springs back when touched.  (If using a dark colored pan, start 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 the narrow end.  Cool on wire rack.

Filling:

Beat cream cheese, powdered sugar, butter and vanilla in small mixing bowl until smooth.  Carefully unroll cake.  Spread cream cheese mixture over cake.  Reroll cake.  Wrap in plastic wrap and refrigerate for at least 1 hour.  Sprinkle with powdered sugar before serving, if desired.

(I couldn't find pumpkin and I really wanted to try this.  I used canned sweet potatoes and I added some maple syrup to the filling. It was yummy!!!)