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Dessert for dinner: Pumpkin Cake Roll With Cream Cheese Filling Cake

• 3/4 cup all-purpose flour
  
• 1/2 teaspoon baking powder
  
• 1/2 teaspoon baking soda
  
• 1/2 teaspoon ground cinnamon
  
• 1/2 teaspoon ground cloves
  
• 1/4 teaspoon salt
  
• 3 large eggs
  
• 1 cup sugar
  
• 2/3 cup pure pumpkin
  
• 1 cup chopped walnuts

Filling:

• 8-ounce package cream cheese
  
• 1 cup sifted powdered sugar
  
• 6 tablespoons butter, softened
  
• 1 teaspoon vanilla
  
• Powdered sugar

Preheat oven to 375 degrees. Grease 15-by-10-inch jellyroll pan; line with wax paper. Grease and flour paper. Sprinkle 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 pan. Sprinkle with nuts.

Bake for 13 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, starting with narrow end. Cool on wire rack.

Beat cream cheese, powdered sugar, butter and vanilla 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 1 hour.

Sprinkle with powdered sugar before serving. Serves 8 to 10.

Recipe from Libby's Pumpkin

Sunday, November 10, 2002