Libby’s® Pumpkin Roll is a perfect dessert for the Fall season.

You will need: – 3/4 C all-purpose flour – 1/4 C powdered sugar – 1/2 teaspoon baking powder – 1/2 teaspoon baking soda – 1/4 teaspoon salt – 1/2 teaspoon cinnamon – 1/2 teaspoon ground cloves – 1 C granulated sugar

– 3 large eggs – 2/3 cup Libby’s® 100% Pure Pumpkin – 1 package 8 oz cream cheese, softened – 1 C powdered sugar, sifted – 1 teaspoon vanilla extract – 6 tablespoons butter, softened – 1 large mixing bowl

Preheat your oven to 375 ° F. Grease a 10-inch jelly-roll pan or cookie sheet and line it with wax paper or parchment paper. Be sure to also grease and flour paper.

Combine flour, baking soda, baking powder, salt, cloves, & cinnamon in a small mixer bowl. Combine eggs and 1 cup sugar in a large mixer bowl.

Then, beat in pumpkin, then beat in flour mixture of dry ingredients from the small bowl. Then spread this mixture evenly on to your prepared jelly roll pan.

Bake for 13-15 minutes. Loosen cake and turn it on to a prepared towel. Peel off the wax paper and, starting at the narrow end, roll up the cake and tea towel together. Allow the cake roll to cool on a wire rack. It is important to work quickly with your warm cake.

Using a hand mixer, beat together wet ingredients like the room temperature cream cheese, softened butter, 1 C confectioners' sugar, and vanilla extract in a large bowl until smooth.

Remove your cake from the cooling rack and unroll it. Then, spread the cream cheese mixture over the pumpkin sheet cake. Reroll cake and cream cheese frosting, and wrap it with plastic wrap. Refrigerate at least one hour.

Sprinkle more powdered sugar as desired, serve, and enjoy!