Yum

This weekend we celebrated Daniel's 25th birthday (my roommate Stephanie's boyfriend), and his being a chef, I decided to try one of my mom's recipes that I was hoping he might enjoy. There was none left at the end of the night so I'd say it was a success! For those who might like to try this great fall recipe, here you go:

PUMPKIN ROLL WITH CREAM CHEESE FILLING

CAKE:
• Powdered sugar
• ¾ C. all-purpose flour
• ½ tsp. Baking powder
• ½ tsp. Baking soda
• ½ tsp. Ground cinnamon
• ½ tsp. Ground cloves
• ¼ tsp. Salt
• 3 large eggs
• 1 C. granulated sugar
• 2/3 C. Libby’s 100% Pure Pumpkin
• 1 C. chopped walnuts (opt.)

FILLING:
• 1 pkg. (8 oz.) cream cheese, softened
• 1 C. sifted powdered sugar
• 6 TBS. Butter or margarine, softened
• 1 tsp. Vanilla extract
• powdered sugar

Preheat oven to 375°. Grease 15x10 inch jelly-roll pan; line with wax paper. Sprinkle towel with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in small mixer bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts if desired.
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.
Beat cream cheese, powdered sugar, butter, and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Re-roll cake. Wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving. Makes approximately 10 servings.

Enjoy!