Pumpkin Roll

Beware: Mess Ahead. 

[But definitely worth the clean-up]

This is something that I've made for years, and look forward to making every year around Thanksgiving. It's one of those desserts that can be eaten any time of the day, including breakfast!!

Pumpkin Roll

from Libby's

Cake:

3/4 cup all-purpose flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. ground cinnamon

1/2 tsp. ground cloves

1/4 tsp. salt

3 large eggs

1 cup granulated sugar

2/3 cup Libby's pure pumpkin

powdered sugar to sprinkle on towel

Filling:

1 8oz. package of cream cheese, softened

1 cup sifted powdered sugar

6 Tbs. butter or margarine, softened

1 tsp. vanilla extract

extra powdered sugar to sprinkle on top

Preheat oven to 375˚F. Grease 15x10 inch jelly-roll pan and line with wax paper. Grease and flour paper (make sure you grease the wax paper well, otherwise it will stick to your cake!). Sprinkle a thin, cotton kitchen towel with powdered sugar and set aside.

Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in small bowl. Beat eggs and sugar in separate large bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. 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 wax paper. Roll up cake and towel together, starting with the narrow end. Cool on wire rack.

Beat cream cheese, powdered sugar, butter, and vanilla extract in small mixing bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake and reroll. Wrap in plastic wrap and refrigerate at least one hour before serving. Sprinkle with powdered sugar before serving, if desired.