Pumpkin Roll: Preheat oven to
375 degrees F (190
degrees C) and place oven rack in the center of the oven. Butter, or spray
with a non-stick vegetable spray, a 15 inch (38 cm) x 10 inch (25 cm) baking pan, line it with parchment
paper, and then butter and flour the parchment paper (or spray with Baker's
into a large bowl, the flour, baking powder, baking soda, cinnamon,
allspice, and salt.
the eggs along with the sugar in your electric mixer, fitted with the paddle
attachment (can also use a 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.) Beat in the vanilla extract and pumpkin
puree. Gently fold in the sifted flour
mixture. Pour the batter into the prepared pan, evenly spreading the cake batter
with an offset spatula or knife.
about 13 - 15 minutes or
until a toothpick inserted in the center comes out clean and
the cake, when lightly pressed, springs back.
removing the cake from the oven invert the pumpkin roll onto a clean dish towel
that has been sprinkled with confectioners' sugar. Carefully
remove the parchment paper, sprinkle lightly with confectioners (powdered or
icing) sugar, and roll
up the pumpkin roll, with the towel, while
it is still hot and pliable. Place on a wire rack to cool.
Filling: Beat the
cream cheese, butter, and vanilla extract until light and fluffy.
Add the sugar and beat until smooth. Then fold in
the butter brickle or nuts.
Unroll the pumpkin roll, spread with the
filling, and reroll. Transfer to your
serving platter. Cover, and chill in
the refrigerator for a few hours or overnight. (You can serve this cake
immediately but chilling it for a few hours, or even overnight, sets the filling and makes it
easier to slice.) Just before serving,
dust with confectioners
(powdered or icing) sugar.
Serves about 6 - 8