Recipe(tried): Pumpkin Roll with Cream Cheese Filling

PUMPKIN ROLL

FOR THE CAKE:
3/4 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 teaspoon ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. salt
3 large eggs
1 cup granulated sugar*
2/3 cup Libby's pumpkin
1 cup chopped walnuts or pecans (optional)
FOR THE FILLING:
1 package (8 ounces) cream cheese, softened
6 Tbsp. butter or margarine, softened
1 tsp. vanilla extract
1 cup powdered sugar, sifted
Extra powdered sugar for dusting towel and garnishing cake

TO PREPARE THE CAKE:
Preheat oven to 375 degrees F. Grease 15x10-inch jelly-roll pan; line with parchment paper. Grease and flour paper. Sprinkle a thin cotton kitchen towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, ginger, 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 prepared 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 parchment paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

TO PREPARE THE FILLING:
Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth.

ASSEMBLY:
Carefully unroll cake when completely cool; 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.

* May substitute 1/2 cup SPLENDA Sugar Blend for Baking