PUMPKIN ROLL

I am making Pumpkins Rolls for the freezer and gifts baskets... I double the recipe and do 2 at a time...Kitchen sure smells good with all this yummy goodness!  Have a blessed day..

 CAKE INGREDIENTS

3/4 cup flour

1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin puree
1 cup walnuts or pecans, chopped (optional)

FILLING INGREDIENTS

1 pkg. (8 oz.) cream cheese, at room temperature

1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract

Directions

FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jellyroll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar and make sure to put enough so that your cake doesn't stick.

COMBINE flour, cinnamon, & cloves in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 10 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. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake.

Re-roll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.