Pumpkin Rolls

Contributed by Allison Christensen

Cake

Powdered sugar

¾ cup 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 cup granulated sugar

2/3 cup pumpkin

1 cup chopped walnuts (optional)

Filling

1 pkg (8oz) cream cheese

1 cup sifted powder sugar

6 Tbs butter or margarine

1 tsp vanilla extract

powdered sugar

For Cake: Preheat oven to 375F. Grease 15 x 10 inch jelly roll pan. Line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small 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

Bake for 13 –15 minutes or until top of cake springs back when touched. Immediately loosed and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

For Filling: 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. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.