Light Pumpkin Roll Recipe | Recipes.net

Preheat oven to 375 degrees F and place oven rack in the center of the oven.

Spray a 15×10-inch baking pan with non-stick spray, line it with parchment paper, then spray a little more non-stick spray and lightly flour the parchment paper.

Sift the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, allspice, and salt into a large bowl.

Beat the eggs and sugar together in an electric mixer or hand mixer. Beat on high speed for five minutes, or until thick, pale yellow, and fluffy.

Beat in the vanilla extract and pumpkin puree.

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.

Bake about 13 to 15 minutes, or until a toothpick inserted in the center comes out clean and the cake, when lightly pressed, springs back.

Sprinkle a clean dish towel with confectioners’ sugar.

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.

Beat the cream cheese, yogurt, and vanilla extract until light and fluffy. Add the sugar and beat until smooth; fold in the walnuts.

Refrigerate at least 1 hour.

Unroll the pumpkin roll, spread with the filling, and re-roll.

Transfer to your serving platter; cover and chill in the refrigerator for a few hours or overnight.

Just before serving, lightly dust with powdered sugar.