Libby's Pumpkin Roll

Cake Ingredients:
3/4 c. flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. cinnamon
1/2 t. ground cloves
1/4 t. salt
3 large eggs
1 c. sugar
2/3 c. pumpkin
powdered sugar

Filling Ingredients:
1 8 oz. pkg. cream cheese, softened
1 c. sifted powdered sugar
6 T. butter, softened
1 t. vanilla
powdered sugar
***a yummy addition: zest of orange & 2 T. orange juice

Cake Directions: Preheat oven to 375. Grease jelly roll pan, line with wax paper. Grease and flour paper. Sprinkle a thin towel with powdered sugar. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. BEat eggs & sugar in large mixing bowl until thick. Beat in pumpkin. Stir into flour mix. Spread evenly into pan. Bake 13-15 min. or until center springs back. Immediately loosen cake from pan and invert onto towel. Remove pan; peel off paper. Roll cake in towel while hot, starting with 10" side. Cool completely on wire rack.

Filling Directions: Beat cream cheese, 1 c. powdered sugar, butter and vanilla in small bowl until smooth. Carefully unroll cake & remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap; refrigerate at least 1 hour. Sprinkle with powdered sugar.

Enjoy!