Easy Pumpkin Roll
Pumpkin roll made with Bisquick, pumpkin, spices, pecans, and cream cheese filling.
Ingredients
- 3 eggs
- 1 cup sugar
- 2/3 cup pumpkin puree
- 3/4 cup Bisquick
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- Powdered sugar for towel and dusting
- Chopped pecans optional
- Cream cheese softened
- Butter softened
- Powdered sugar for filling
- Vanilla extract
Instructions
- Preheat oven and prepare a jelly roll pan with parchment or greased wax paper.
- Beat eggs and sugar until thick.
- Mix in pumpkin, Bisquick, cinnamon, and pumpkin pie spice until smooth.
- Spread batter evenly in the prepared pan and sprinkle with pecans if using.
- Bake until the cake springs back when lightly touched.
- Turn hot cake out onto a powdered-sugar-dusted towel.
- Roll the cake up in the towel while hot and cool completely.
- Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
- Unroll cooled cake gently and spread filling evenly over it.
- Roll cake back up without the towel.
- Wrap and chill until firm.
- Dust with powdered sugar before slicing.
Notes
Roll the cake while it is hot so it does not crack later. Use enough powdered sugar on the towel so the cake does not stick. Chill before slicing for cleaner pieces. Store wrapped in the refrigerator up to 5 days or freeze up to 2 months.
