Desserts/pumpkin rolls

Serves: 10

Active Time: 45 minutes

Total Time: 1 hour 58 minutes

From: Libby's

Ingredients

Cake ingredients

1/4 cup powdered sugar

3/4 cup flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. baking cinnamon

1/2 tsp. cloves

1/4 tsp. salt

3 eggs

1 cup sugar

2/3 cup pumpkin

1 cup walnut, chopped, optional

Filling Ingredients

1 8-oz package cream cheese at room temperature

1 cup powdered sugar

6 tbsp. butter, softened

1 tsp. vanilla extract

powdered sugar optional for decoration

Directions

Step 1

Preheat oven to 375 degrees. Grease 15x10 in jelly roll pan. Line with wax paper. Grease and flower paper. Sprinkle a thin cotton kitchen towel with powdered sugar.

Step 2

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

Step 3

Bake for 13-15 minutes or until top of cake springs back when touched. If using a dark-colored pan begin checking for darkness at 11 minutes. Immediately loosen and turn cake onto prepared towel. Carefully peal off paper. roll up cake and towel together, starting at narrow end. Cool on wire rack.

Step 4

Beat filling ingredients together until smooth. Carefully unroll cake. Spread cream-cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar if desired.

Baking tip

Be sure to put enough powdered sugar on the towel to prevent sticking.