Libby's Pumpkin Cake Rolls

Ingredients for Cake:

-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 of Libby's
100% pure pumpkin
-1 cup chopped walnutes
(if desired)

Ingredients for Filling:

-1 package (8oz.) cream
cheese, softened
-1 cup sifted powdered sugar
-6 Tbsp. butter, softened
-1 tsp. vanilla extract
-powdered sugar

How to Make:

Pre-heat: oven to 375 degrees.
Grease 15x10-inch jelly-roll
pan; line with wax paper.
Grease and flour paper. Sprinkle
towel with powdered sugar.

Combine: Flour, baking powder,
baking 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 into pan. Sprinkle with nuts.

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.

Beat: Cream cheese, powdered
sugar, butter, and vanilla in small
mixer bowl until smooth. Carefully
unroll cake;remove towel.

Spread: Cream cheese mixture over cake.
Re-roll cake. Wrap in plastic wrap and
refrigerate at least one hour. Sprinkle with
powdered sugar before serving.


Enjoy! =]