The perfect Thanksgiving and fall staple! This delicious dessert will melt in your mouth. When complete, sprinkle with powdered sugar for the final touch.
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The perfect Thanksgiving and fall staple! This delicious dessert will melt in your mouth. When complete, sprinkle with powdered sugar for the final touch.
1/2 tsp Clabber Girl Baking Soda
8 oz package cream cheese, softened to room temperature
1 tsp ground cinnamon
1/2 cup butter, softened
3 eggs
1 cup powdered sugar, sifted
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 tsp vanilla extract
3/4 cup all-purpose flour
2/3 cup canned pumpkin
1/2 tsp Clabber Girl Baking Powder
Filling:
Preheat oven to 375° F.; prepare a 15×10-inch sheet pan by spraying generously with cooking spray and lining with parchment paper. In a large bowl mix the flour, baking powder, baking soda and cinnamon. In a small bowl mix the eggs, sugars, vanilla and pumpkin. Add to flour mixture and beat about 2 minutes, until combined well. Pour into prepared pan and bake for 15 minutes or until cake tests done. Cool in pan on wire rack for 10 minutes. Sift powdered sugar on wax paper (or parchment paper); turn out cake onto wax paper and roll up as for jelly roll. Let stand while you mix the filling ingredients. Filling: in a small bowl with a mixer, beat the cream cheese and butter; add powdered sugar. Unroll cake and spread filling evenly throughout. Re-roll cake, wrap in plastic wrap and refrigerate for about 2 hours.
1/2 tsp Clabber Girl Baking Soda
8 oz package cream cheese, softened to room temperature
1 tsp ground cinnamon
1/2 cup butter, softened
3 eggs
1 cup powdered sugar, sifted
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 tsp vanilla extract
3/4 cup all-purpose flour
2/3 cup canned pumpkin
1/2 tsp Clabber Girl Baking Powder
Filling:
Preheat oven to 375° F.; prepare a 15×10-inch sheet pan by spraying generously with cooking spray and lining with parchment paper. In a large bowl mix the flour, baking powder, baking soda and cinnamon. In a small bowl mix the eggs, sugars, vanilla and pumpkin. Add to flour mixture and beat about 2 minutes, until combined well. Pour into prepared pan and bake for 15 minutes or until cake tests done. Cool in pan on wire rack for 10 minutes. Sift powdered sugar on wax paper (or parchment paper); turn out cake onto wax paper and roll up as for jelly roll. Let stand while you mix the filling ingredients. Filling: in a small bowl with a mixer, beat the cream cheese and butter; add powdered sugar. Unroll cake and spread filling evenly throughout. Re-roll cake, wrap in plastic wrap and refrigerate for about 2 hours.