BLOGMAS #11: TASTIEST HOLIDAY TREAT

SURPRISE...I LOVE FOOD.

I know, I know. You already figured that out. Still, this was a relatively easy decision. I mean, I enjoy all things pumpkin, from spicy pumpkin soup to pumpkin ravioli, but the pumpkin roll reigns supreme (as Iron Chefs would say). I've had all manner of variations, yet the LIBBY'S Pumpkin Roll recipe on the inside of the label remains my favorite. Keeping it simple, for a change!

LIBBY'S PUMPKIN ROLL

INGREDIENTS

Cake

Powdered sugar

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 Land O Lakes® Eggs

1 cup sugar

2/3 cup canned pumpkin

1 cup chopped walnuts, if desired

Filling

1 (8-ounce) package cream cheese, softened

1 cup sifted powdered sugar

6 tablespoons butter, softened

1 teaspoon vanilla

Powdered sugar, if desired

DIRECTIONS

Heat oven to 375°F. Grease 15x10x1-inch jelly-roll pan; line with parchment or waxed paper. Grease and flour paper; set aside. Arrange clean thin, cotton kitchen towel on counter; sprinkle with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Combine eggs and sugar in large bowl; beat until thickened. Add pumpkin; beat until well mixed. Stir in flour mixture. Spread batter evenly into prepared pan. Sprinkle with walnuts, if desired.
Bake for 13 to 15 minutes or until center springs back when lightly touched. Immediately loosen cake from edges of pan; invert onto prepared towel. Remove pan; carefully peel off paper. Roll up cake in towel while hot, starting with 10-inch side. Cool completely on wire rack.
Beat cream cheese, 1 cup 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 food wrap; refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired..