Ingredients:
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose 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
1 cup
granulated sugar
2/3 cup
LIBBY'S® 100% Pure Pumpkin
1 cup
walnuts, chopped (optional)
1
package (8 ounces) 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)
Directions:
Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line
with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel
with 1/4 cup 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, begin checking for doneness 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.
Beat cream cheese, 1 cup powdered sugar, butter and vanilla
extract 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.
Cooking Tip: Be sure to put enough powdered sugar on the towel
when rolling up the cake so it will not stick.