Pumpkin Roll

CAKE:
1/4 cup powdered sugar (to sprinkle on towel)
3/4 C 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 C granulated sugar
2/3 C canned pumpkin
1 C walnuts or pecans, chopped (optional)

FILLING:
1 8 oz cream cheese, room temperature
1 C powdered sugar, sifted
6 T butter, softened
1 tsp vanilla
Powdered sugar, to sprinkle on top

Directions:

FOR CAKE: Preheat oven to 375°. Grease 15 x 10-inch jelly-roll pan & line with parchment paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, bake at 350⁰ & begin checking for doneness at 11 minutes.)

Immediately loosen cake and turn onto prepared towel. Carefully peel off parchment paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING: Beat cream cheese, 1 C 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. Yield: 1 Roll, approx. 10 servings

COOKING TIP: Be sure to put enough powdered sugar on the towel when rolling up the cake so it won't stick.