Libby's Pumpkin Roll

Ingredients

• Cake
• Powdered sugar
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large Land O Lakes® Eggs
• 1 cup granulated sugar
• 2/3 cup canned pumpkin
• 1 cup chopped walnuts, if desired
• Filling
• 1 (8-ounce) package cream cheese, softened
• 1 cup sifted powdered sugar
• 6 tablespoons Land O Lakes® Butter softened
• 1 teaspoon vanilla extract
• Powdered sugar, if desired

Instructions

1. 1

   Heat oven to 375°F. Grease 15x10x1-inch baking pan; line with parchment or waxed paper. Grease and flour paper; set aside. Arrange clean thin, cotton kitchen towel on counter; sprinkle with powdered sugar.

2. 2

   Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Combine eggs and granulated sugar in large bowl; beat until thickened. Add pumpkin; beat until well mixed. Stir in flour mixture. Spread batter evenly into prepared pan. Sprinkle with walnuts, if desired.

3. 3

   Bake 13-15 minutes or until center springs back when lightly touched. Immediately loosen cake from edges of pan; invert onto prepared towel. Remove pan; carefully peel off paper. Roll up cake in towel while hot, starting with 10-inch side. Cool completely on wire rack.

4. 4

   Beat cream cheese, 1 cup powdered sugar, butter and vanilla in small bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic food wrap; refrigerate at least 1 hour. Sprinkle with powdered sugar before serving, if desired.