Ingredients

The following ingredients have 7 Servings
  • 1 cup Scant All-Purpose Flour
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Ground Cinnamon
  • 1/2 tsp Ground Cloves
  • 1/4 tsp Ground Nutmeg
  • 1/4 tsp Ground Ginger
  • 1/2 tsp Sea Salt
  • 3 Large Eggs
  • 3/4 cup White Sugar
  • 1/4 cup Brown Sugar
  • 2/3 C Pumpkin Puree (( I prefer to make my own but Libbys is great too!))
  • 1/2 cup Pecan pieces (optional)
  • 8 oz Cream Cheese or Neufchatel Cheese (room temperature)
  • 1/2 cup Butter (room temperature, 1 stick)
  • 1 Vanilla Bean (scraped)
  • 1/2 tsp . Mexican Vanilla Extract (if you can't find it (regular vanilla extract is fine))
  • 1 C . Powdered Sugar (sifted)

Instruction

  • Preheat Oven to 375 degrees. Use cooking spray to coat a jelly roll pan, cover with wax or parchment paper, and spray again, then lightly flour.
  • In an electric mixer whip together eggs and sugars until thick and creamy, add pumpkin puree.
  • Add dry ingredients all at once, mix with paddle just until blended. Don't over mix.
  • Spread evenly in prepared pan. Sprinkle on pecans, if desired.
  • Bake for 12­-16 minutes, or until cake is springy and cooked through.
  • While cake is baking, sprinkle a clean white kitchen towel with powdered sugar.
  • When cake is done, immediately flip it onto your kitchen towel, roll it up with the towel, and leave to cool on a wire rack.