Ingredients
-
3/4,6
-
1/2,3/4
-
1/2,6
-
1/2,1/2
-
1/2,1
-
1/4
-
1/2
-
1/4
-
3
-
3/4
-
2/3
-
-
1/4
-
-
Directions
,
,To make the base of the cake: Flour, baking powder, baking soda, salt, eggs, vanilla, granulated sugar,Pumpkin pie spice: pumpkin pie spiced, all spice and ground cinnamon are used to season the cake,Canned pumpkin: To make this easy, using store-bought canned pumpkin puree is perfectly fine. But you can also make your pumpkin puree from scratch, if you wish.,For the cream cheese filling: Light cream cheese, Greek yogurt, powdered sugar, walnuts (optional) and vanilla,Pumpkin Butterscotch Bars,No Bake Pumpkin Spice Cheesecake,Pumpkin Pie Dip,Pumpkin Pie,Cheesy Baked Pumpkin Pasta
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Steps
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1
Done
|
Sift the Flour, Baking Powder, Baking Soda, Cinnamon, Pumpkin Pie Spice, Allspice, and Salt Into a Large Bowl |
|
2
Done
|
Beat the Eggs and Sugar Together in Your Electric Mixer or Hand Mixer. Beat on High Speed For Five Minutes, or Until Thick, Pale Yellow, and Fluffy. (when You Slowly Raise the Beaters the Batter Will Fall Back Into the Bowl in Slow Ribbons.) |
|
3
Done
|
Beat in the Vanilla Extract and Pumpkin Puree. |
|
4
Done
|
Using a Spatula, Gently Fold in the Sifted Flour Mixture. Pour the Batter Into the Prepared Pan, Evenly Spreading the Cake Batter With a Spatula or Knife. |
|
5
Done
|
Bake About 13 - 15 Minutes, or Until a Toothpick Inserted in the Center Comes Out Clean and the Cake, When Lightly Pressed, Springs Back. |
|
6
Done
|
Sprinkle a Clean Dish Towel With Confectioners' Sugar. |
|
7
Done
|
Immediately Upon Removing the Cake from the Oven Invert the Pumpkin Roll Onto the Clean Dish Towel. Carefully Remove the Parchment Paper from the Bottom of the Cake and Sprinkle Lightly With Confectioners Sugar; Roll the Pumpkin Roll Up With the Towel, While It Is Still Hot and Pliable. Place on a Wire Rack to Cool. |
|
8
Done
|
Beat the Cream Cheese, Yogurt, and Vanilla Extract Until Light and Fluffy. Add the Sugar and Beat Until Smooth; Fold in the Walnuts. |
|
9
Done
|
Refrigerate at Least One Hour. |
