The weather is starting to get cooler, it’s time for boots, sweaters, hot chocolate and everything pumpkin! I don’t know about you, but I’m a bit of a pumpkin addict. I’m ready for pumpkin lattes from Starbucks, Pumpkin muffins at the grocery store and anything and everything else I can get my hands on of the pumpkin flavor. We’ve even been making our yogurt drops with pumpkin yogurt lately. This delicious pumpkin roll is the perfect dessert for a family dinner or get together with friends.
- 1 c sugar
- 3 eggs
- 2 t cinnamon
- 1 t. pumpkin pie spice
- 2/3 c pumpkin (canned)
- 3/4 c Bisquick baking mix
- 2 c powdered sugar, divided
- 8 oz cream cheese, softened
- 1/4 c butter, softened
- 1 t. vanilla
- Gradually add sugar into eggs and beat with an electric mixer on medium speed for 5 minutes. Add in pumpkin, Bisquick and dry spices. Spread mix onto a greased piece of wax paper in a 10x15 jelly roll pan. ** If you are using pecans, sprinkle your mixture with pecans at this point.
- Preheat oven to 375 and bake for 15 minutes. While that is baking, sift 1 cup of powdered sugar into a clean dish towel or tea towel. Once cake is finished baking turn upside down onto towel. Wrap the cake up into a roll inside the towel. Cool completely on a rack with the seam side down.
- Mix cream cheese and butter to make filling. Add remaining 1 cup powdered sugar and vanilla. Unroll cake, spread cream cheese mixture and re-roll without the towel. Place seam side down onto plate and serve. Refrigerate for 2 hours or so.
- Sprinkle with powdered sugar as needed before slicing and serving.
Gradually add sugar to eggs and beat with an electric mixer on medium speed for 5 minutes.
Add pumpkin, Bisquick and dry spices.
Spread mix onto a greased piece of wax paper in a 10×15 jelly roll pan.
If you are using pecans, sprinkle your mixture with pecans at this point.
While that is baking, sift 1 cup of powdered sugar into a clean dish towel or tea towel. Once cake is finished baking turn upside down onto towel. Wrap the cake up into a roll inside the towel. Cool completely on a rack with the seam side down.
Mix cream cheese, butter to make filling. Add remaining 1 cup powdered sugar and vanilla. Unroll cake, spread cream cheese mixture and reroll without the towel. Place seam side down onto plate and serve. Refrigerate for 2 hours or so.
This looks delicious! Thanks for sharing.
I am going to be dreaming about this Pumpkin roll tonight! I need this in my life! Looks delicious! Thank you for sharing!
Oh that looks really good! Pumpkin desserts are my favorite this time of year. Thanks for sharing with us at the #HomeMattersParty link party.
I absolutely LOVE roll cakes and this pumpkin one looks amazing! I am featuring you this week, over at Simple Supper Tuesday. We hope you can join us again this week, starting Monday night at 8pm EST.
Gorgeous!
Thanks for sharing your amazing recipe on Weekend Bites! Find it in our Thanksgiving recipes roundup post.