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I had my first taste of a pumpkin roll this past weekend while visiting some of Michael's family and I was hooked! It's a great departure from pies for Thanksgiving, and the best part is how easy it is to make and how impressive it looks. The cake portion doesn't even contain any oil or butter and you can use lowfat cream cheese for the filling to lighten things up.

CAKE
1/4 cup powdered sugar (to sprinkle on parchment)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup pecans, chopped (optional)

FILLING
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

PREHEAT oven to 375° F. Spray a 15 x 10-inch jelly-roll pan and line with parchment paper. Grease and flour paper.

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, if desired.


BAKE for 12 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto a large sheet of parchment paper that has been sprinkled with powdered sugar. Carefully peel off paper from bottom of cake. Roll up cake and towel together, starting with narrow end. Cool on wire rack. ??


FOR FILLING: beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar, toasted pecans, or store-bought caramel sauce if desired.