Pumpkin Roll

As part of my 30 days of Giving - I wanted to do some baking and taking.  I usually do this at Christmas - so this is nice to be  baking and not rushed.  Pumpkin roll is now in the fridge and will be divine by tomorrow.

Many years ago a dear friend introduced me to Pumpkin Roll.  It was during my "I don't eat pumpkin" days.  See - I never liked pumpkin pie.  Tried it - didn't like it.  So - I assumed that I didn't like all things pumpkin.  Wow was I wrong.  I tried that pumpkin roll and was hooked.  Then I assumed it was too difficult to make.  Wrong again!  But people do fear the pumpkin roll.  I am going to show you just how easy and delicious it is. 

Gather your ingredients:
4 eggs
1 1/3 cup sugar
1 cup bisquick
1 cup pumpkin
2 tsp. ground cinnamon
1 tsp. pumpkin pie spice
chopped pecans (optional)
powdered sugar
clean dish towel
wax paper
(Filling ingredients below)

Grease (spray) a cookie sheet and line with wax paper.  Spray the wax paper as well. 

Cream together the eggs and sugar. 

Add in pumpkin and spices and mix well.

Add in bisquick and stir.

Pour pumpkin mixture onto the wax paper.  Sprinkle with pecans.

Bake at 375 degrees for 15 to 18 minutes.  Remove from oven and let cool for about 5 minutes.

Place clean dish towel on the counter and sprinkle with powdered sugar. 

Flip the cake onto the dish rag and remove the wax paper.

Roll the cake into the dish rag on the long side.  Set aside to cool for about 1 hour.


FILLING
8 oz. cream cheese (softened)
6 Tbsp. Butter (softened)
1 tsp. vanilla
1 cup powdered sugar

Cream together the cream cheese and butter.  Add in the vanilla and powdered sugar and mix well.

Once the cake is cooled - unroll and spread the filling all over the cake.

 Re-roll and refrigerate overnight.  Slice and serve. 

I cut immediately into smaller portions and wrap for gift giving.

**Tip  - Because the pumpkin comes in a 15 ounce can - I make two at a time.  Hate to waste a half can of pumpkin. 


Enjoy!