Libby's Pumpkin Roll

Ok, I'm just going to say this does not sound easy, but oh my goodness is it worth it!!! It's really not that hard, just "a piece of cake." If you like pumpkin and cream cheese, you're gonna need to try this!!! I've always wanted to make this, it's DELICIOUS!!! Very impressive looking.

CAKE:

3/4 cup flour

1/2 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. ground cloves

1/2 tsp. ground cinnamon

1/4 tsp. salt

3 large eggs

1 cup granulated sugar

2/3 cup pumpkin

1 cup chopped walnuts (optional, & I think coconut might be good too)

FILLING:

1 8 oz. package cream cheese ( I use 1/3 less fat, and still alright, probably not as good) softened

1 cup sifted powdered sugar

6 tbsp butter or margarine (I also used less, more like 3 tbsp)

1 tsp vanilla

powdered sugar

Preheat oven to 350* (it says 375* and I just noticed that, I did 350*). Cut wax paper to fit a jelly roll pan, grease and flour the paper. Sprinkle a thin, (I'm going to add clean right here, a little obvious, but you know...) cotton kitchen towel with powdered sugar.

CAKE: Combine flour and dry ingredients in small bowl. Beat eggs and sugar in large bowl. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

Bake for 11-13 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off wax paper. Roll up cake and towel together starting with narrow end. Cool on wire rack.

FILLING: BEAT cream cheese, sugar, butter, vanilla until smooth. Carefully unroll cake, remove the towel. Spread the cream cheese mixture over cake. Re-roll cake, wrap in plastic wrap and refrigerate for at least one hour. Sprinkle with powdered sugar if desired.