Serve with Bias Sweet Ambrosia for a great holiday treat.
¼ cup cup powdered sugar (to sprinkle on towel)
¾ cup flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup Libby’s Pure Pumpkin
1 cup chopped walnuts (optional)
8 oz. cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
¼ cup cup powdered sugar (optional)
Preheat oven to 375 degrees. Grease 15 x10 jelly roll pan; line with waxed paper. Grease and flour paper. Sprinkle cotton (not terry cloth) towel with powdered sugar. Combine flour, 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 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.
Beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake and 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.