Pumpkin Roll
1/4 powdered sugar for rolling
3/4 C. flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. Cinnamon
1/2 t. cloves
1/4 t. salt
3 large eggs
1 C. sugar
2/3 C. Libby's 100% pure pumpkin (small sized can)
1 C. chopped nuts (opt'l)
For cake: Preheat oven to 375. Line cookie sheet (approx. 12 x 19") with waxed paper or parchment paper. Spray lightly with Pam.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in separate bowl and use a fork or whisk to stir it together.
Beat eggs and sugar in large mixing bowl until thick (I use kitchen aid). Beat in pumpkin. Stir in flour mixture slowly.
Spread evenly into prepared pan. Sprinkle with nuts.
Bake for 13-15 minutes, until cake springs back when touched. Recipe calls for sprinkling a clean towel with powdered sugar but I used a long sheet of waxed paper, a bit longer than your baking sheet with 1/4 C. powd. sugar.
Remove cake from oven and immediately loosen sides of cake and turn out onto sugared waxed paper (carefully). Peal off waxed paper that cake baked on. Starting with narrow end, roll cake and waxed paper together. Cool on wire rack.
Filling:
1 pkg. Cream cheese softened
1 C. powdered sugar
6 T. butter or margarine, softened
1 t. vanilla
Beat these ingredients together until creamy, adding vanilla last. Carefully unroll cake. Spread cream cheese mixture on the smooth side of cake (the nut side is the outside of the cake roll) all the way to the edges. Re roll cake and wrap in plastic wrap and refrigerate at least one hr. Place cake roll on serving platter or plate and sprinkle with powdered sugar if desired and serve!
Make 10 servings and is DELICIOUS for a morning snack! haha
