How to Make a Pumpkin Roll
1/4 cup powdered sugar
3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3 large eggs
1 cup granulated sugar
2/3 cup Libby's 100% pure pumpkin
1 cup walnut, chopped (optional)
8 oz. cream cheese, softened
1 cup powdered sugar, sifted
6 tbsp butter or margarine, softened
1 tsp vanilla extract
1/4 cup powdered sugar (optional)
Preheat oven to 375 degrees
Grease 15 x 10 inch jelly roll pan; line with wax paper.
Grease and flour paper.
Sprinkle towel with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt into a 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 nuts if desired).
Bake for 13-15 minutes or until top of cake springs back when touched.
IMMEDIATELY loosen and turn cake onto prepared towel
(Don't forget to sprinkle powdered sugar onto towel before placing cake on it!)
Carefully peel off paper.
Roll up cake and towel together, starting with the narrow end.
Cool on wire rack.
Beat cream cheese (Don't forget to soften it first!) Sifted powdered sugar, softened butter and vanilla extract in small mixing bowl until smooth.
Carefully unroll cake; remove towel.
Spread cream cheese mixture over cake.
(it will spread to one end when you re-roll it, so careful how much you put on)
Re-roll cake, and wrap in plastic wrap. Refrigerate at least one hour.
Sprinkle with powdered sugar before serving, if desired.
* Make sure to add enough sugar on the towel when rolling up the cake, so it will not stick!
** Make several and freeze for another day:)