It simply wouldn't be Thanksgiving without pumpkin pie. It is, after all, the classic, traditional holiday dessert favorite. Generations of cooks have counted on using the recipe on the label.

But there's another pumpkin dessert that bakers can make and share. Pumpkin roll has become another "star" on family holiday tables. This cake roll is fun to prepare especially because it makes a spectacular presentation (listen for the 'oohs!' and 'aahs!' when you serve it) and with the moist cake and the lusciously sweet cream cheese filling, it gets raves.

If you've never made a cake roll before, it's not as hard as it looks. Just take the recipe step by step. For helpful tips, go to www.VeryBestBaking.com for a Video 101 presentation.

Pumpkin Roll

(Makes 10 servings)

Cake

1/4 cup powdered sugar (to sprinkle on towel)

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

3 large eggs

1 cup granulated sugar

2/3 cup canned pumpkin

1 cup walnuts, chopped (optional)

Filling

1 package (8 ounces) 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)

For cake: Preheat oven to 375 degrees. Grease 15-by-10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

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.

Bake for 13 to 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 and turn cake onto prepared towel. Carefully peel off paper. 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 before serving, if desired.

Tip: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

All materials courtesy of VeryBestBaking.com