Libby's® Pumpkin Roll with Cream Cheese Filling

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 6 tablespoons butter softened
• 8 ounce cream cheese softened
• 3 large eggs 
• 0.8 cup flour all-purpose
• 1 cup granulated sugar 
• 0.5 teaspoon ground cinnamon 
• 0.5 teaspoon ground cloves 
• 0.3 cup powdered sugar 
• 0.7 cup libby's® pumpkin 100% pure
• 0.3 teaspoon salt 
• 1 teaspoon vanilla extract 
• 1 cup walnuts chopped

Equipment

• bowl
• frying pan
• oven
• wire rack
• blender
• plastic wrap
• wax paper

Directions

1. PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper.
2. Sprinkle towel with powdered sugar.
3. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture.
4. Spread evenly into prepared pan.
5. Sprinkle with nuts.
6. 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.
7. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
8. BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel.
9. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour.
10. Sprinkle with powdered sugar before serving, if desired.