Pumpkin Roll for Afternoon Tea

It's time to pull up your chair and enjoy some lovely Pumpkin Roll..... Do you have a jelly roll pan at home? You must buy one if you don't because so many cakes can be formed into a roll with a filling inside and sliced.

This recipe is made with Libby's canned Pumpkin and was in the Nov/Dec 2007 issue of Southern Lady magazine. This is easy!

Here is what you will need: 1/4 cup confectioners' sugar, 3/4 cup sifted 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 sugar, 2/3 cup canned pumpkin. An optional item: 1 cup chopped walnuts

Preheat the oven to 375 degrees, Grease a 15" x 10" jelly roll pan and line with greased and floured wax paper. Sprinkle a cotton towel with confectioners' sugar and set aside. In a small bowl, combine flour, baking powder, baking soda, cinnamon, cloves and salt. In a large bowl mix eggs and sugar and beat in pumpkin - then stir in flour mix. Spread this batter over the wax paper smoothly. If you like- sprinkle with 1 cup of chopped walnuts.

Bake about 13 - 15 minutes. Check with a toothpick. When done - turn onto towel and peel off wax paper. Roll up cake and towel together and leave for 15 minutes.

Carefully unroll cake and spread cream cheese filling over cake and re-roll placing end side down on the bottom of a lovely plate or tray. Sprinkle confectioners' sugar on top - I even put some of the filling on top (I skipped the nuts but more could be sprinkled here too!)

Cream Cheese Filling: Beat together in a small bowl: 1 8 oz pkg cream cheese softened, 1 cup confectioners' sugar, 6 Tablespoons softened butter, 1/2 cup pumpkin and 1 tsp vanilla extract