I had some extra canned pumpkin from when I made the cheesecake, so I decided to try making a pumpkin roll.

A friend of mine sent me the link to a recipe blog, and I found the recipe for it there. I think I’ve seen the same (or at least a similar one) recipe on the label from Libby’s canned pumpkin before – but hadn’t really thought to try it.

It was a huge hit. And really not that hard to make. I’ve heard of similar being done with cake and softened ice cream. Maybe I’ll have to try something like that one of these days.

Pumpkin Roll

Cake:
Powdered sugar
3/4 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin
1 cup chopped walnuts (optional)

Filling:
1 pkg. (8oz.) cream cheese, softened
1 cup sifted powdered sugar
6 Tbsp. butter or margarine, softened
1 tsp. vanilla extract
Powdered sugar

For Cake: Preheat oven to 375. Grease 15×10-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 min. 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, 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.