Pumpkin Roll with Cream Cheese Frosting
adapted slightly from Libby’s
1/4 cup confectioners’ sugar (to sprinkle on towel)
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon salt
1 cup sugar
2/3 cup pumpkin puree
1 cup walnuts, chopped (optional)
1 (8 oz) package cream cheese, softened
1 cup confectioners’ sugar
6 tablespoons butter, softened
1 teaspoon vanilla
1/4 cup confectioners’ sugar (optional)
Preheat oven to 375 degrees.
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.
Beat eggs and sugar together 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 until smooth.
Carefully unroll cake; remove towel.
Spread cream cheese mixture over cake.
Wrap in plastic wrap and refrigerate at least one hour.
Sprinkle with powdered sugar before serving.