Pumpkin Roll with Cream Cheese Filling

This is the time honored recipe from the label on the can of Libby's brand pumpkin. 
This recipe can be made just as easily with fresh pumpkin which has been cooked (either boiled or roasted) and mashed.


1/4 cup powdered sugar (to sprinkle on
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 pumpkin, mashed
1 cup walnuts, chopped (optional) ( I leave these out!)
1 (8 ounce) package cream cheese,
1 cup powdered sugar, sifted
6 tablespoons butter or margarine,
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. 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 prepared pan. Sprinkle with nuts, if you use the nuts.

BAKE for 13 to 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.
Recipe from the personal collection of  dawn weaver  http://hometojumpingoffplace.blogspot.com/ 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. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.