Pumpkin Roll

One of my all-time favorites for the fall season! Using the Demarle at Home products make this so much easier!

-Libby's, slightly modified to fit my spice tastes

¾ cup all purpose flour

½ tsp. baking powder

½ tsp. baking soda

½ tsp. cinnamon

¼ tsp. ground cloves

¼ tsp. allspice

¼ tsp. salt

3 large eggs

1 cup granulated sugar

2/3 cup pure pumpkin

1 tsp. vanilla

1 cup walnuts or pecans, chopped (optional)

1 8 oz. package cream cheese, at room temperature

1 cup powdered sugar, sifted

6 tablespoons butter, softened

1 tsp. vanilla

Additional powdered sugar, optional

1. Preheat oven to 375 degrees F and place oven rack in center position. Place Deep Flexiflat on Perforated Baking Sheet and set aside.

2. In Mixing Bowl, combine flour, baking powder, baking soda, cinnamon, cloves, allspice and salt and set aside. Beat eggs and sugar in separate Mixing Bowl until thick. Beat in pumpkin and vanilla. Stir in flour mixture and spread evenly onto Flexiflat. Sprinkle with nuts if desired.

3. Bake for 13-15 minutes or until the top of the cake springs back when touched. Let cool 3 minutes – no more. Unmold cake onto Silpat and sprinkle with powdered sugar. Begin rolling both the cake and Silpat and lay it so that the end is on the bottom, so it doesn't unroll. Place on cooling rack and let cool completely.

4. For the filling, beat cream cheese, 1 cup powdered sugar, butter and vanilla in a small bowl until smooth. Carefully, unroll the cake. Spread the cream cheese mixture over the cake, but not all the way to the ends as it will be squeezed out when you roll it. Re-roll the cake. Wrap it in plastic wrap and refrigerate at least one hour. Can be made up to 24 hours in advance. Sprinkle with powdered sugar before serving.