Pumpkin Roll

Cake:
1/4 c powdered sugar (to sprinkle on towel)
3/4 c all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp ground cinnamon
1/4 tsp salt
3 large eggs
1 c granulated sugar
2/3 c LIBBY'S® 100% Pure Pumpkin


Icing/Filling:
1 pkg. (8 oz.) cream cheese, at room temperature
1 c powdered sugar, sifted
6 tbsps butter or margarine, softened
1 tsp vanilla extract
1/2 tsp ground cinnamon
Powdered sugar


FOR CAKE:
Heat oven to 375° F.
Grease cookie sheet; line with wax paper.
Grease and flour wax paper.






It's hard to see, but thickly cover a thin cotton kitchen towel with powdered sugar. This is extremely important to prevent the cake from sticking, and honestly you can NEVER use too much, so coat the entire towel with a very thick layer.


To sort of give you an idea of how much, I've skipped ahead for a second and included a peek at the cake where you can see the powdered sugar still on it.






Add flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl.








Beat eggs then mix in granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture.









Spread evenly into prepared pan.










Bake for 13 to 15 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:

Mix cream cheese, 1 cup powdered sugar, butter, cinnamon 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.