Preparation time: 20 min
Cooking time: 13-15 min
Difficulty: Easy - for beginners
1/4 - 1/2 c powdered sugar (to use on towel)
3/4 c all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp ground cloves (optional)
3 large eggs
1 cup sugar (granulated)
2/3 c Libby's 100% pure pumpkin
1 c walnuts (can use in batter or filling, your preference)
1 8-oz package cream cheese, softened/room temperature
1 c powdered sugar
6 TBSP butter or margarine, softened/room temperature
1 tsp vanilla
Sprinkle on top (optional)
1/4 c powdered sugar
Prepare "jelly-roll pan" 15 x 10 inch - grease bottom of pan or spray with non-stick spray then line with wax paper; on grease wax paper and sprinkle with flour (do this before adding batter into pan or it will stick). Preheat oven to 350 degrees.
Sprinke a towel with 1/4 - 1/2 c powdered sugar.
Combine flour, baking soda, baking powder, cinnamon, cloves, and salt into small bowl and set aside. Beat eggs, and sugar in large mixing bowl - beat in pumpkin. Add flour mixture. Spread evenly into pan (sprinkle with nuts, optional).
Bake for 13-15 minutes or until tope of cake springs back up when touched. Immediately turn cake onto prepared towel covered with the powdered sugar. Carefully peel off the wax paper. Roll up cake and towel together (rolliing the long end to the long end). Keep cake rolled in towel and set on baking rack to cool.
Filling - Beat cream cheese, powdered sugar, butter and vanilla in small mixing bowl until smooth, add nuts, optional. Once cake is completely cooled; unroll cake (you may remove from towel at this point, or not :) Spread cream cheese mixture over the cake. Reroll cake (in the same direction as it was formed from the towel); wrap in plastic wrap and refrigerate at least one hour. Sprinke with powedered sugar before serviing, if desired.