Cream Cheese Pumpkin Roll

What can I say, its that time of year and I love pumpkin! I also love cream cheese. Pumpkin and cream cheese together = heaven! Here is a recipe that is easy to do that will allow you to also enjoy such bliss.
Cream Cheese Pumpkin Roll
Ingredients:
3 large eggs
1 cup sugar
2/3 cup canned pumpkin
3/4 cup biscuit mix (Bisquick or whatever kind you like)
2 tsp cinnamon
1 tsp pumpkin pie spice
1 cup chopped pecans
2-3 tbsp powdered sugar
1-8oz package cream cheese, softened
1 cup powdered sugar, sifted
1 tsp vanilla extract


Preheat oven to 375
Grease the bottom and sides of a 15x10x1 inch jellyroll pan. Line the pan with wax paper and grease the wax paper. As you can see, I didn't have that size jelly roll pan, so I used my 11x17x2 inch pan...worked just fine!
Beat the eggs on high until they become thick and pale. Gradually add 1 cup sugar and beat until soft peaks form. Fold in pumpkin.
In a separate bowl, combine biscuit mix and spices.
Fold the dry ingredients into the pumpkin mixture. Incorporate well.
Spread evenly into prepared pan and sprinkle with pecans. Bake 13 to 15 minutes.
Just before removing cake from the oven, sift 2-3 tablespoons powdered sugar onto a rectangle cloth. DO NOT use a terry cloth! Remove cake from oven, and immediately turn over onto sugared towel. Carefully peel off wax paper.
Starting at the narrow end, roll up cake and towel together. Place rolled cake and towel, on a wire rack, seam side down.
Once cake is cooled, beat cream cheese and butter until creamy. Add 1 cup powdered sugar and vanilla, beating until combined. Carefully unroll your cake. Seriously, do not stress out about cracks. There will be cracks. No one will care. Trust me.
Spread on the cream cheese mixture. Re-roll without the towel (obviously!).
Place on a serving plate, seam side down. Chill for at least 2 hours. Sprinkle with powdered sugar just before serving. Try not to fall off your chair while eating this deliciousness!




Cream Cheese Pumpkin Roll (Southern Living via Lanas Cooking)
Ingredients:
3 Large Eggs
1 cup sugar
2/3 cup canned pumpkin
3/4 cup Bisquick (or other biscuit mix)
2 tsp cinnamon
1 tsp pumpkin pie spice
1 cup chopped pecans
2-3 tbsp powdered sugar
1-8oz package cream cheese, softened
1 cup powdered sugar, sifted
1 tsp vanilla extract

Directions:
1. Preheat oven to 375
2. Grease the bottom and sides of a 15x10x1 jellyroll pan. Line with wax paper and grease the wax paper, set aside.
3. Beat eggs on high until they become thick and pale. Gradually add 1 cup sugar and beat until soft peaks form and sugar dissolves. Fold the pumpkin into egg and sugar mixture.
4. In a separate bowl combine biscuit mix and spices. Fold dry ingredients to pumpkin mixture.
5. Spread evenly into prepared pan, sprinkle with pecans.
6. Bake 13 to 15 minutes.
7. Just before removing cake from oven, sift 2-3 tablespoons of powdered sugar on a rectangle towel (not terry cloth!). Remove cake, and immediately turn over onto sugared towel. Carefully peel off wax paper.
8. Starting at narrow end, roll up cake and towel together. Place rolled cake/towel onto a wire rack, seam side down to cool.
9. When cake is cool, beat cream cheese and butter until creamy. Add 1 cup powdered sugar and vanilla, beating until combined.
10. Carefully unroll cake. Spread with cream cheese mixture. Re-roll without the towel.
11. Place on serving plate, seam side down. Chill for at least 2 hours. Dust with powdered sugar before serving.

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