Pumpkin Roll

This may very well be my favorite part about fall. It is a little more work than the things I usually bake, but man is it worth it! And yes, i did find it on the inside of my Libby's Pumpkin label :)

WHAT YOU NEED
Cake
Powdered Sugar
3/4 C all-purpose 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 eggs
1 C granulated sugar
2/3 C Pumpkin
Filling
1 pkg cream cheese
1 cup powdered sugar
6 TBSP butter, softened- i melt mine
1 tsp vanilla extract

WHAT TO DO

Preheat oven to 375. Grease 15X10-inch jelly roll pan (i use a cookie sheet and it works just perfect): 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 bowl until thick. Beat in pumpkin.

 Stir in flour muxture.

Spread evenly into prepared pan.

Bake for 13-15 minutes (mine is perfect at 14 minutes) or until cake springs back when touched.
Immediately lossen and turn cake onto prepared towel.

Carefully peel off paper. Roll up cake and towel together, starting with the narrow end.

Cool on wire rack.

For Filling, beat cream cheese, powdered sugar, butter and vanilla extract in small bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake.

 Reroll cake (without the towel)

Wrap in plastic wrap and refridgerate for at least one hour. Sprinkle with powdered sugar before serving.