Libby's Pumpkin Roll

I'm back!!  Two weeks ago, we had another precious spirit join our family.  We now have 5 beautiful daughters! I am so very blessed.  Recovery has been wonderful and I'm excited to cook again.  Although it was so nice having meals taken care of by my sweet MIL and friends. It really helped cut my recovery time down a lot. I've enjoyed soaking in all of the resting and snuggling with my little pumpkin.

That leads me into today's post.  What is the holiday's without pumpkin right? Like I said a couple of weeks ago, we had a pumpkin party with some friends and had some yummy dishes come out of it.  I'm still trying to track down a few of the recipes, so "pumpkin week" will turn into sporadic pumpkin recipes through out the month.

Today's recipe is the one I took to the party.  Leave it to me to make mine a dessert :)  I remember the first time I ate a pumpkin roll.  My dear friend Amber brought it over to my house one day when we were hanging out.  At that time, I had never even tried pumpkin pie, and had no desire to ever try anything pumpkin.  I ate a piece just so I didn't hurt her feelings.  Who knew that moment would change my life forever!!  I love pumpkin rolls!!!  Thanks Amber for showing me the brighter side of life.  (In so many ways)

Libby's Pumpkin Roll

CAKE

1/4 cup powdered sugar (to sprinkle on towel)

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 eggs

1 cup granulated sugar

2/3 cup LIBBY'S® 100% Pure Pumpkin

1 cup walnuts, chopped (optional)

FILLING

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

1 cup powdered sugar, sifted

6 tablespoons butter or margarine, softened

1 teaspoon vanilla extract

Powdered sugar (optional for decoration)

FOR CAKE:

PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; 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 granulated sugar in large mixer bowl 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. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) 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.

FOR FILLING:

BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Re roll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP :

Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

FREEZING TIP:
I quintupled (x5) the recipe to be able to freeze a few. The amount of pumpkin you would use is the entire large can of pumpkin puree.To Freeze, just cook them according to the instructions and wrap in foil and plastic wrap and throw in the freezer.  Take it out and thaw for a little bit.  It's really good served cold.

Recipe from Very Best Baking