Pumpkin Roll

This recipe was much simpler to make than I expected. The only trouble I had was re-rolling the cake without having the cake break apart.  I used a second person to help roll the cake,  so in the end everything turned out okay. Be sure to really mix the cream cheese filling until it's smooth for the best taste and texture. Enjoy!


Ingredients:

3/4 c. all purpose flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. cinnamon

1/4 tsp. salt

3 large eggs

1 c. sugar

2/3 c. Libby's 100% pure pumpkin

1 8 oz. pkg. cream cheese

1 c. powdered sugar

6 tbsp. butter

1 tsp. vanilla extract

Directions:

1. Preheat oven to 375 degrees. Grease 15"x10" jelly-roll pan; line with wax paper. Grease and flour wax paper. Sprinkle a towel with powdered sugar.
2. Combine flour, baking powder, baking soda, cinnamon, and salt in small bowl.
3. Beat eggs and sugar in large bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.
4. Bake for 13-15 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. Let the roll cool.
5. Beat cream cheese, powdered sugar, butter, and vanilla in small bowl until smooth. 
6. 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.