Libby's Pumpkin Roll

This is the first time I've ever made this delectable dessert, but my aunt has made it a number of years at Christmastime and shares them with family. This year, I made it for Jarom's work Christmas party and an extra one for our neighbors. The filling reminds me of the cream cheese frosting on a Cinnabon cinnamon roll...so creamy and sweet.





CAKE:
3/4 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
3 large eggs
1 c. sugar
2/3 c. Libby's 100% Pure Pumpkin
1 c. chopped walnuts (optional)
Powder sugar for dusting

FILLING:
1 pkg. (8 oz.) cream cheese, softened
1 c. sifted powdered sugar
6 tbsp. butter or margarine, softened
1 tsp. vanilla extract
Powdered sugar for topping

FOR CAKE:
1. Preheat oven to 375 degrees. Grease 15x10 jelly roll pan or cookie sheet with four raised sides; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar and set aside.
2. Combine flour, baking powder, baking soda, cinnamon, clove and salt in a small bowl and set aside. (I'm not a big fan of clove, so I doubled the cinnamon.) Beat eggs and sugar in a large mixing bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
3. 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 waxed paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. (I find it easiest to sprinkle the cake with the powdered sugar and then lay the towel over the top and gently with pot holders pick it up with the pan and turn upside down, then lift the pan up and peel away the paper.)
FOR FILLING:
Beat cream cheese, powdered sugar, butter and vanilla in small mixing bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over entire cake-edge to edge. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired. (I find that once I've re-rolled the cake after adding the filling that if I lay out a piece of plastic wrap on the counter and then place the cake on top it is easier to wrap. For a festive touch when giving away, I tie the edges with festive ribbons.)

NOTE FROM LIBBY'S:
If you want to make more than one pumpkin roll, this recipe can be doubled. Libby's does not recommend tripling or anything larger than doubling this recipe. If you double the recipe-each roll needs 2 1/2 cups of cake batter and 1 3/4 cup of filling each. Bake times still remain the same.