Directions: |
Directions:1. Preheat oven to 375º. Spray 15x10 inch baking pan. Line with parchment paper,
then spray a little more and lightly flour the parchment paper.
2. Whisk the flour, baking powder, baking soda, the spices and salt into a large bowl. Set aside.
3. Beat the eggs and sugar together with mixer. Beat on high speed for 5 minutes.
4. Beat in the vanilla and pumpkin puree. Gently fold in the flour mixture.
5. Pour the batter into pan, evenly spreading with a spatula or spurtle.
6. Bake 13-15 minutes or when cake lightly pressed springs back.
7. Sprinkle a dish towel with ¼ cup confectioners' sugar.
8. Immediately invert the cake onto the clean dish towel. Remove parchment paper.
9. Roll the cake up with the towel, while it is still hot. Place on wire rack to cool.
Filling:
1. Beat the cream cheese, yogurt, and vanilla until light and fluffy.
2. Add the sugar and beat until smooth. Fold in walnuts. Refrigerate one hour.
3. To assemble, unroll the pumpkin roll, spread with the filling, then re-roll.
4. Transfer to serving platter. Cover and chill in refrigerator a few hours or overnight.
5. Just before serving, lightly dust with confectioners' sugar. Slice and serve. |
Directions: |
Directions:1. Preheat oven to 350º. Line an 8x8 inch square baking dish with parchment paper.
2. In medium bowl whisk dry ingredients until combined. Set aside.
3. In a small bowl beat together eggs, pumpkin, sugar until combined.
4. Add the milk, melted butter and vanilla. Blend together until smooth.
5. Slowly pour the wet ingredients into dry ingredients and mix until just combined.
6. Spread batter into baking dish. Bake for 25-28 minutes. Cool in dish.
7. Allow to cool completely then cut into 12 squares. Store in an airtight container.
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