Pumpkin Cake Roll

Photo courtesy Taste of Home

   Pumpkin, cream cheese and chopped nuts, what better way to say yum! Every year at work we have an employee dinner and this year's taste stopper was a pumpkin roll. Moist, sweet, and creamy with a little bit of crunch, this dessert is a melt in your mouth treat. One of the graphic designers at work admitted to this delightful dessert and was gracious enough to let me share her recipe. This is well worth the hassle of rolling the cake.

Pumpkin Cake Roll with Cream Cheese Filling
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 (I do not add this)
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup Libby's 100% Pure Pumpkin
1 cup chopped walnuts (optional)

Filling
1 package (8 ounces) cream cheese, softened
1 cup sifted powdered sugar
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional)

For cake
Preheat oven to 375F. Grease 15x10 inch jelly-roll pan, line with wax paper. Grease and flour paper. Sprinkle clean towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves (optional) and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Sift 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. 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, powdered sugar, butter and vanilla extract in small mixer bowl 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, if desired.

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