Pumpkin Roll

Someone asked me for my Pumpkin Roll recipe recently. I use the recipe that is on the Libby's Pumpkin can, as it is the best recipe that I have found so far.

It's funny because growing up I had no idea what a pumpkin roll was. After I got married my sister-in-law invited us over for dinner and teased her brother (my hubby) saying that she was going to make a pumpkin roll for dessert. Unfortunately, for some reason or another we were unable to make it to that dinner so I still had no idea what a pumpkin roll was. Until...some folks at my husband's (then) workplace were trying to raise some money and were selling pumpkin rolls. Of course my husband snatched one up for us. I then realized just what a pumpkin roll was and why it was one of my husband's favorite desserts.

This is a perfect Autumn dessert. It looks fancy but is relatively easy to make, though the first time or two making it you may not end up with a perfect looking roll (but it will still be tasty!). I've made this for get together or just our own family dessert and always get rave reviews.

CAKE
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, I've never tried them in my recipe)

FILLING
1 pkg. (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)

FOR CAKE: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 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.

FOR FILLING: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.