Ressipy

by verybestbaking.com

Ingredients

• 1/4 cup 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 pureed pumpkin
• 1 cup walnuts or pecans, chopped
• 8 oz cream cheese, at room temperature
• 1 cup powdered sugar
• 6 Tbsp butter, softened
• 1 tsp vanilla extract
• addl. powdered sugar

Instructions

1. Preheat oven to 375°. Grease 15x10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin cotton kitchen towel with 1/4 cup powdered sugar.
2. Combine flour, baking powder, baking soda, cinnamon, cloves, and salt 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.
3. Bake 13-15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off waxed paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
4. Beat Cream cheese, 1 cup powdered sugar, butter, and vanilla in small mixer bowl until smooth.
5. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake without towel. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
6. Tip: Be sure to put enough powdered sugar on the towel so it will not stick.