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–+ servings

Pumpkin Roll

Getting a little tired of pie? Switch it up with this classic dessert that still incorporates the holiday favorite filling of pumpkin and spices.
Prep Time 20 minutes
Cook Time 15 minutes
Servings 6

Equipment

  • 1 electric mixer

Ingredients  

For the roll:

  • 3 eggs
  • 1 cup white granulated sugar
  • ⅔ cup canned pumpkin
  • ¾ cup buttermilk baking mix, such as Bisquick
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin spice
  • ½ teaspoon nutmeg

For the filling:

  • 1 cup powdered sugar
  • 8 ounces cream cheese, softened
  • 6 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla extract
  • chopped nuts of choice (as desired)

Directions 

  • Preheat oven to 375 F.
  • Line the bottom of a baking sheet with parchment paper.
  • Beat eggs and sugar together with an electric mixer until combined, then add pumpkin and beat for an additional 1 to 2 minutes until smooth. Combine dry ingredients in a separate bowl and stir into egg, pumpkin, and sugar mixture. Spread batter evenly in the pan.
  • Bake for 13 to 15 minutes. Remove pastry from pan while it’s still warm (but cool enough to handle), and place onto a tea towel dusted with powdered sugar to keep it from sticking.
  • Roll gently into a spiral and let cool, seam side down. The roll can be placed in the refrigerator if desired.
  • For the filling, cream all ingredients together with an electric mixer until soft and smooth. Spread evenly on the cooled, unrolled pastry. Sprinkle with nuts, if desired. Reroll and cut into ½-inch slices.