Libby's Pumpkin Roll (modified)

CAKE: (I make the cake part the day before)
powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves

1/2 tsp nutmeg
1/4 teaspoon salt

1 tsp lemon juice
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S 100% Pure Pumpkin (I put in a little more)

FILLING/FROSTING:
1 pkg. (8 oz.) cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter (we recommend LAND O LAKES® Butter), softened
1 teaspoon vanilla extract


FOR CAKE:
PREHEAT oven to 375°F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar. Note: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

COMBINE flour, baking powder, baking soda, cinnamon, cloves, nutmeg and salt in small bowl. Beat eggs, sugar and lemon juice in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.

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. Let cool.

FOR FILLING:
BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cooled 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.

Makes 10 servings