Easy Pumpkin Roll

This Easy Pumpkin Roll is a fall favorite. It looks good and oh does it taste good too!

1 cup sugar

3 eggs, beaten

2/3 cup canned pumpkin

3/4 cup biscuit baking mix

2 tsp. cinnamon

1 tsp. pumpkin pie spice

1/2 cup chopped pecans

1 1/2 cups powdered sugar, divided

8 oz. package cream cheese, softened

1/3 cup butter, softened

1 tsp. vanilla extract

Combine sugar and eggs in a large bowl, beat at medium speed with an electric mixer for 5 minutes. Add pumpkin, baking mix and spices.

Spread pumpkin mixture evenly into a greased 15 x 10 inch jelly roll pan, lined with greased wax paper. Sprinkle with pecans.

Bake at 375 degrees for 13-15 minutes.

Sift 1/2 cup powdered sugar into a 15 x 10 inch rectangle on a clean tea towel.

Turn cake onto sugared towel, carefully peel of wax paper. Starting at narrow end, roll up cake and towel together and cool completely on a wire rack, seam side down.

Blend cream cheese and butter at medium speed with an electric mixer until creamy, add remaining powdered sugar and vanilla, blending well.

Carefully unroll cake, spread with cream cheese mixture and re-roll without towel.

Place on a serving plate, seam side down, cover and chill at least 2 hours.

Serves 12-15




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