Ingredients
- 1/4 cup powdered sugar (to sprinkle on towel)
- 3/4 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup sugar
- 2/3 cup Libby?s pure pumpkin
- 1 cup walnuts, chopped (optional)
- 1 pkg. (8 oz.) cream cheese
- 1 cup powdered sugar, sifted
- 6 tablespoons butter or margarine, softened
- 1 teaspoon vanilla
- Powdered sugar (optional, for decoration)
Directions
Preheat oven to 375°. Grease 15 x 10 jelly-roll pan. Line with waxed paper. Grease and flour paper. Sprinkle a thin cotton kitchen towel with powdered sugar. Tip: Be sure to put enough powdered sugar on towel when rolling up cake so it will not stick. Combine flour, baking powder, soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin; stir in flour mixture. Spread evenly in prepared pan. Sprinkle with nuts. Bake for 13 to 15 minutes until top of cake springs back again when touched. (If using a dark colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake out onto prepared towel. Carefully peel off paper. Roll up cake and towel together starting with narrow end. Cool on wire rack. For filling: beat cream cheese, 1 cup powdered sugar, butter and vanilla in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake; wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
