Pumpkin Roll with Cream Cheese Filling

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 100% pure pumpkin (not pumpkin pie mix)
1 cup walnuts, chopped (optional)

Filling:
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 Tablespoons butter or margarine, softened
1 teaspoon vanilla extract

Garnish:
1/4 cup powdered sugar (optional)


Directions:

1. Preheat oven to 375 degrees F. Grease 15x10-inch-jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.

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

3. 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.

4. Beat cream cheese, powdered sugar, butter, and vanilla extract in small 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.

This pumpkin roll is awesome! I have made it without the nuts and I also made one with half nuts and half without. If you make with half nuts you need to think about how you are going to roll it up before you sprinkle it with nuts. Enjoy this pumpkin pie alternative! Yummy!! You can't go wrong with this dessert!