This one I found on the inside of a can of Libby's pumpkin. It was really fun to make!
Warning: if you're going to buy pumpkin buy a small can. I bought a large can and didn't realize how far it goes. I've now made 2 batches of pumpkin chocolate chip cookies and this pumpkin roll and I still have more pumpkin.
Libby's Pumpkin Roll
Cake:
Powdered sugar
3/4 cup 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 sugar
2/3 cups pumpkin (from the can)
1 cup walnuts (optional, I hate nuts, so I didn't do this)
Filling:
1 pkg (8 oz) cream cheese, softened
1 cup sifted powdered sugar
6 Tbsp. butter, softened
1 tsp vanilla extract
For Cake: Preheat oven to 375 degrees. Grease 15X10 jelly-roll pan (I used a large cookie sheet and it worked great); 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 sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
Bake: for 13-15 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.
For Fillling: 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.
