1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup 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 Libby's 100% pure pumpkin
1 package (8 oz) cream cheese, at room temperature
1 cup powdered sugar
6 Tbsp butter or margarine, softened
1 tsp vanilla extract
1 cup pecans, chopped
*instead of cinnamon and cloves, can use cinnamon plus spice blend 1 1/2 tsp
For Cake:
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 powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large bowl with mixer until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.
Bake for 13-15 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 or in fridge for 30 minutes once rolled up. (Nani rolls up lengthwise)
For filling:
Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake and sprinkle with nuts. (or mix in cream cheese and then spread). Re-roll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving.
