Pumpkin Roll with Cream Cheese Filling
recipe on the can of Libbys pumpkin
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 pure pumpkin (not pumpkin pie filling)

Filling:
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)


PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper or parchment. Grease and flour paper (I used Bakers Joy).

Spread out a thin clean dish towel on the counter and sprinkle liberally with powdered sugar (you can use a mesh strainer to do this). Make sure the towel is bigger than your jelly roll pan. Set aside.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Stir in pumpkin. Add the flour mixture. Spread evenly into prepared pan.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel *see note. 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 extract 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, if desired.

*Note - Take a large serving tray, put the towel on the tray, cover the jelly roll pan with the tray and flip the jelly roll pan over. Peel paper off cake. Results - perfect!