>pumpkin roll

>I have always seen pictures of these on the side of the Libby pumpkin can, and I had extra cans of pumpkin in my lazy susan so, I decided to try out the recipe…plus, I like a good baking challenge. This recipe was actually really easy.

Libby’s Pumpkin Roll (10 servings)

Cake:
powdered sugar
3/4 cup 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 cup granulated sugar
2/3 cup 100% pure pumpkin
1 cup chopped nuts (optional) – I left them out

Filling:
1 pkg. (8 oz.) cream cheese (softened)
1 cup sifted powdered sugar
6 tbsp. butter (softened)
1 tsp. vanilla extract
powdered sugar

For Cake: Preheat oven to 375 degrees. Grease 15×10 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 a small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts (if desired.)

Bake for 13-15 minutes or until top of cake springs back when touched. 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, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. 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.

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