Libby's Pumpkin Rolls

Ingredients

                         

(Cake)

    ¼ cup powdered sugar

    ¾ cup all-purpose flour

    ½ teaspoon baking powder

    ½ teaspoon baking soda

    ½ teaspoon ground cinnamon

    ½ teaspoon ground cloves

    ¼ teaspoon salt

    3 large eggs

    1 cup granulated sugar

    ²/₃ cup pumpkin puree

    (optional: 1 cup walnuts, chopped)

(Filling)

    1 pkg. (8 oz.) cream cheese, at room temperature

    1 cup powdered sugar

    6 tablespoons butter or margarine, softened

    1 teaspoon vanilla extract

    A bit of powdered sugar (for decoration)

For cake:

Preheat oven to 375° F (190°C). Grease a 10x15 inch baking pan; line with wax paper. Grease and flour the wax paper. Sprinkle a thin, cotton kitchen towel with powdered sugar to keep the cake from sticking to it later.

Ccombine flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl. Beat eggs and granulated sugar in a large mixer bowl until thick. Beat in pumpkin. Stir in the flour mixture. Spread evenly into the pan, over the wax paper. Sprinkle with the chopped walnuts nuts.

Bake for 13 to 15 minutes or until the top of the cake springs back when touched. Immediately loosen and turn the cake onto the towel prepared with powdered sugar. Carefully peel off the wax paper. Roll up the cake and towel together, starting with narrow end. Cool on a wire rack.

To add the filling:

Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in a small mixer bowl until smooth. Carefully unroll the cake and spread the cream cheese mixture evenly over it. Reroll the cake, wrap it in plastic wrap, and refrigerate it for at least an hour. Sprinkle the edges with powdered sugar before serving.