Pumpkin Roll

Pumpkin Roll by Cynthia R.

3 large eggs
1 c sugar
2/3 C canned pumpkin
1 C chopped walnuts, optional (I didn’t use)
¾ C flour
½ tsp baking powder
½ tsp baking soda
½ tsp cinnamon
½ tsp cloves
¼ tsp salt
¼ C powdered sugar (to sprinkle on towel)

1 8-oz package cream cheese, softened
1 C powdered sugar
6 Tb butter, softened
1 tsp vanilla

Preheat oven to 375. Grease 10x15 inch jelly roll pan. Line with wax paper with some hanging over on the short ends. Grease and flour paper. Sprinkle powdered sugar onto a kitchen towel.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl. Beat eggs and sugar in mixer until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

Bake 13-15 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. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving.