Pumpkin Roll

Pumpkin Roll

I found this recipe in my Nestle Tool House cookbook.  These Pumpkins Rolls as delicious and are a great for those who don't like pumpkin pie.

Ingredients:

2lbs of powder sugar (you won’t use the whole thing but its good to have extra)

¾ Cup 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 sugar

2/3 Cup Libby’s 100% Pure Pumpkin (if you get 29 oz. can you can make about 4 rolls)

1 Cup chopped walnuts (optional)

1 8 oz. package of Cream Cheese (softened)

1-Cup Powder Sugar

6 TBPS Butter (softened)

1 teaspoon Vanilla extract

Preheat oven to 375 F. Grease 15X10 inch Jelly-Roll pan line with wax paper. Grease and flour paper. Sprinkle a cotton towel with powdered sugar.

Directions:

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl set aside.  In a different bowl beat eggs and sugar together until thick.  Beat in pumpkin. Stir in flour mixture. Spread evenly onto pan. Sprinkle with nuts.  Bake for 13 to 15 minutes until top of cake springs back when you touch it. As soon as the cake is done put the cake onto the towel. Carefully peel off the paper. Roll up the cake and towel together. Let it cool on the wire rack. While cooling prepare the filling. Beat cream cheese, powdered sugar, butter and vanilla extract in a small bowl until smooth. Unroll the cake make sure to remove the towel. Spread cream cheese filling, then Reroll the cake. Wrap in plastic wrap and refrigerate for at least 1 hour. Sprinkle with powered sugar before serving.