PUMPKIN ROLL - Learn to make Libby's famous PUMPKIN ROLL

PUMPKIN ROLL...a perfect THANKSGIVING DAY | Fall dessert!! Deronda demonstrates how to make this delicious PUMPKIN SPONGE CAKE with a sweetened CREAM CHEESE filling. A popular dessert for your THANKSGIVING DAY table!! NEVER DISAPPOINTS!! Click on SHOW MORE below for recipe...

Libby's PUMPKIN ROLL (Makes 10 servings):

• 1/2 teaspoon baking powder
• 3 eggs
• 1 cup granulated sugar
• 2/3 cup LIBBY'S 100% Pure Pumpkin
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup chopped walnuts (optional)
• 1/2 teaspoon cloves
• 3/4 cup all-purpose flour
• 1/2 teaspoon ground cinnamon

FILLING:

• 1 teaspoon vanilla extract
• 1 pkg. (8 oz.) cream cheese at room temperature
• More Powdered Sugar (optional) for sifting on top of towel & PUMPKIN ROLL
• 1 cup powdered sugar
• 6 Tablespoons butter or margarine, softened

FOR CAKE:

1. Preheat oven to 375 degrees F. Grease 15 by 10-inch jelly roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin cotton kitchen towel with powdered sugar. (I did not sprinkle my towel with powdered sugar).
2. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Set aside. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepare baking pan. Sprinkle with nuts.
3. BAKE for 13-15 minutes or until top of cake springs back when touched. (If using a dark colored pan begin checking for doneness at 11 minutes.) 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.
4. FOR FILLING BEAT cream cheese, 1 cup powdered sugar, butter, and vanilla extract in a small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Errol cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar, if desired.
5. Looking to make more then 1 pumpkin roll? The above recipe can easily be doubled (triple is not recommended). Once doubled 2 -1/2 cups cake batter will be needed for each prepared jelly-roll pan, 1-3/4 cups filling for each roll. Bake time remains the same.