1/4 cup powdered sugar
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
2/3 cup LIBBY’S 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
1pkg. (8 oz) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)
Preheat oven to 375. Grease 15×10 inch jelly roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar (make sure there is enough so cake doesn’t stick).
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl. Beat eggs and granulated sugar in a large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts (optional).
Bake for 13-15 minutes or until top of cake springs back when touched. (If using a dark colored pan, begin checking at 11 minutes). Immediately loosen and turn cake 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 extract in a small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Re-roll cake only. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
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