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Pumpkin Roll

Lori Hilton Desserts

Ingredients

  • 1/4 cup powdered sugar (to sprinkle on towel)
  • 3/4 cup all-prpose flour
  • 1/2 teaspoon baking powder
  • 1/2 easpoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup LIBBYS 100% Pure Pumpkin
  • 1 cup walnuts (optional) - chopped
  • 1 8oz package cream cheese - softened
  • 1 cup powdered sugar - sifted
  • 6 tablespoons butter or margarine - softened
  • 1 teaspoon vanilla extract
  • 1/4 cup powdered sugar - optonal

Directions

  1. Preheat oven to 375°.
  2. Grease 15x10 jelly-roll pan; line with wax paper.
  3. Grease and flour paper.
  4. Sprinkle towel with powdered sugar.
  5. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl.
  6. Beat eggs and sugar in large mixer bowl until thick.
  7. Beat in pumpkin.
  8. Stir in flour mixture.
  9. Spread evenly into prepared pan.
  10. Sprinkle with nuts.
  11. Bake for 13-15 minutes or until top of cake springs back when touched.
  12. Immediately loosen and turn cake onto prepared towel.
  13. Carefully peel off paper.
  14. Roll up cake and towel together, starting with narrow end.
  15. Cool on wire rack.
  16. Beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth.
  17. Carefully unroll cake; remove towel.
  18. Spread cream cheese mixture over cake.
  19. Re-roll cake.
  20. Wrap in plastic wrap and refrigerate at least on hour.
  21. Sprinkle with powdered sugar before serving.