What’s your favorite thing about the Fall season? The beauty of changing leaves, bright orange pumpkins, boisterous hay rides, pots of yummy soup bubbling away on the stove? Fall is, I think, a season when we can all relax a little bit. A time to slow down from the frenzied, fun activities of summer and get ready for days snuggled up in front of a warm, cozy fireplace. Fall also means it’s time to switch gears in the kitchen. The cool, refreshing recipes of Spring and Summer give way to pots of stew, hearty casseroles and pumpkin!
This luscious Cream Cheese Filled Pumpkin Roll recipe is from the 1993 Southern Living Annual Recipes Cookbook. I absolutely love Southern Living recipes and have the annual cookbooks all the way back to 1987. That’s lots of wonderful, tried and true recipes y’all. The people at Southern Living make sure that any recipe they publish is fabulous before it goes into their magazine. I trust them so much that I’d make a Southern Living recipe for company without even trying it out first. I can’t say that about every cookbook publisher, either. Not only do they publish fantastic cookbooks, but the monthly magazine is a staple in thousands, maybe millions, of southern households. This month’s edition is especially cool because it has a beautiful feature on Christy Jordan, a fellow southern food blogger. If you don’t know Christy, please go on over to her blog called Southern Plate and check out her recipes. She cooks just like your Mama and Grandmama. I promise.
This recipe is one of our family’s favorites. BeeBop asks for it every year during the holidays and I try to be sure to make it for him at least once a year. I recently made one to take to our neighborhood’s annual Oktoberfest party. It was a sensational hit!
3 large eggs
1 cup sugar
2/3 cup canned pumpkin
¾ cup biscuit mix (Bisquick)
2 tsp. cinnamon
1 tsp. pumpkin pie spice
1 cup chopped pecans
2-3 tblsp. powdered sugar
1 8-oz. package cream cheese, softened
1/3 cup butter, softened
1 cup powdered sugar, sifted
1 tsp. vanilla extract
Preheat the oven to 375.
Grease the bottom and sides of a 15x10x1 inch jellyroll pan. Line the pan with wax paper and then grease the wax paper. Set aside.
Beat the eggs with a mixer at high speed until they become thick and pale. Gradually add 1 cup sugar and beat until soft peaks form and the sugar dissolves (this takes 2 to 4 minutes).
In a separate small bowl, combine the biscuit mix and spices.
Fold the pumpkin into the egg and sugar mixture. Fold the dry ingredients into the pumpkin mixture making sure the dry and wet mixtures are well incorporated.
Spread the batter evenly into the prepared pan. Sprinkle with chopped pecans and bake for 13 to 15 minutes.
Just before removing the cake from the oven, sift 2-3 tablespoons of powdered sugar in a rectangle on a cloth towel (do not use a terry cloth towel for this step). Remove the cake from the oven and immediately turn it out onto the sugared towel. Carefully peel off the wax paper. Starting at the narrow end, roll up the cake and towel together.
Place the rolled cake and towel on a wire rack seam side down and allow to cool completely.
When the cake is completely cool, beat the cream cheese and butter at medium speed with an electric mixer until creamy. Add 1 cup powdered sugar and vanilla, beating until combined.
Carefully unroll the cake and spread with cream cheese mixture. Re-roll without the towel. Just a note – I have made this roll dozens of times and I’ve never made one that did not crack in several places (see the top left panel above?). When (not if) this happens to you, don’t panic. You’re going to go right ahead and fill it and re-roll it, dust it with powdered sugar and no one is going to know that the cake cracked, okay? Honestly, it works out perfectly in the end. Trust me.
See? All rolled up and looking great! Place the roll on a serving plate, seam side down, cover with plastic wrap and chill for at least 2 hours. Dust with powdered sugar before serving. Oh, and don’t worry about all that goop that sticks to your towel. Just a quick rinse in the kitchen sink will take care of every bit of it!
Original recipe from Southern Living 1993 Annual Recipes All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.
Original recipe from Southern Living 1993 Annual Recipes
All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.
–Recipe from Southern Living 1993 Annual Recipes
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