This Fall, you will see lots of pumpkin recipes from us because we are simply obsessed! To me, there isn’t anything better than pumpkin and cream cheese. The Pumpkin Roll is a classic Fall treat that is really easy to make, but looks (and tastes) amazing when done.
Curl up this Fall with a warm latte, your favorite book, and a slice of Pumpkin Cream Cheese Roll!
You Will Need:
1 cup sugar
2 tsp cinnamon
1 tsp pumpkin pie spice
2/3 cup canned pure pumpkin
3/4 cup Bisquick
2 cups powdered sugar (reserve 1 cup for sprinkling)
8oz softened cream cheese
1/4 cup butter, softened
1 tsp vanilla
Preheat oven to 375. Beat eggs and sugar with a mixer for 5 minutes.
Add pumpkin, Bisquick and spices. Then spread mixture in a 10×15 jelly roll pan lined with a greased wax paper.
Bake at 375 for 15 minutes.
Take a clean dish or tea towel that is slightly larger than the jelly roll pan and lay flat. Sprinkle the towel with the reserved 1 cup of powder sugar. Turn the warm cake upside down onto the towel.
Roll the cake up into the towel and let completely cool, seam side down.
Mix cream cheese, butter, 1 cup of the powder sugar, and vanilla for the filling. Once the cake is completely cool, unroll and spread the filling on top of the cake.
Roll the cake back up, without the towel of course. And place seam side down on a plate. Refrigerate for 2 hours before serving.
You can sprinkle more powder sugar on top if you have spots on the roll without it, or if it gets absorbed into the cake while in the fridge.
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