1/4cuppowdered sugar (to sprinkle on towel, extra for decoration)
3/4cupall-purpose flour
1/2tspbaking powder
1/2tspbaking soda
1Tbsppumpkin pie spice
1/4tspsalt
3large eggs
1cupgranulated sugar
2/3cupLIBBY's 100% Pure Pumpkin (not pie filling)
Filling:
8ozpkg. cream cheese, at room temperature
3Tbspbuttersoftened
1/2cupgranulated sugar
1/2(8oz) tub light cool whip
Instructions
CAKE: Preheat oven to 375*F. Grease 15x10 inch jelly-roll pan; line with wax paper (I prefer using parchment paper.) Sprinkle a thin, cotton kitchen towel with powdered sugar.
Combine flour, baking powder, baking soda, pumpkin pie spice, and salt in small bowl. Beat eggs & granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan (I like to use my offset spatula to spread it.)
Bake for 13-15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen & turn cake onto prepared towel. Carefully peel off paper. Roll up cake & towel together, starting with narrow end. Cool on wire rack.
FILLING: Beat cream cheese & butter until light & fluffy, with no lumps. Add sugar & mix until incorporated. (The regular recipe has you mix powdered sugar with your cream cheese & butter, but cream cheese frosting can be real finicky if you don't do it right. If you do it like the original recipe says, you may end up with a sticky, stringy, very soft frosting that won't hold it's shape well.)
Add cool whip & beat until everything comes together. Your whipped topping should stiffen/peak up with the beaters, but on RARE occasion, it could possibly get stringy (due to the type of whipped topping you use), so keep an eye on it; stop mixing when the beaters leave ripples in the frosting.
ASSEMBLY: Carefully unroll cake. Spread cream cheese mixture over cake (Love using my offset spatula for this as well.) Re-roll cake. Wrap in plastic wrap & refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
*If you are going to freeze the roll, go ahead & wrap a layer of foil over the plastic wrap. Remove from freezer 30 minutes before cutting & serving.