I posted this a few years ago but it’s such a delicious recipe and my all time favourite pumpkin recipe in fact, so I thought I’d share it again. This Easy Pumpkin Swirl Roll, similar to a jelly roll, is my most requested recipe.
Every fall I get calls from each school/office I have worked in previously with people requesting that this pumpkin loaf make a guest appearance. It is so tasty that I can’t really tell you how long it will last as leftovers are snapped up very quickly in our household.
Easy and Delicious Pumpkin Swirl Roll
1 cup sugar
2/3 cup pumpkin
¾ cup Bisquick baking mix
2 tsp. cinnamon
1 tsp. pumpkin pie spice
1 tsp. nutmeg
2 pkg. of plain cream cheese, softened
1 cup icing sugar (powdered sugar/confectioner’s sugar)
1 tsp. vanilla extract
Additional ingredient: 1 cup crushed walnuts or pecans (optional) – it’s my favorite with the nuts but my family doesn’t care for them. Either way, this recipe is scrumptious!
Using a mixer, combine the loaf ingredients together and blend until smooth. Pour into a jelly roll pan that has been greased, floured, and lined with waxed paper. Sprinkle on the nuts, if using them.
Place pan in a 375 degree F. oven and bake for about 13-15 minutes until a toothpick comes out clean. Allow the loaf to cool partially on a rack.
I find the loaf rolls up and retains its shape better if it’s still a bit warm but obviously you need it to be cool enough to handle and so that it won’t melt the cream cheese filling!
Sprinkle a clean tea-towel with icing sugar and turn out the loaf onto it. Use the towel to help gently roll up the loaf jelly roll fashion. Leave this loaf rolled up to finish cooling while you make the filling.
With a mixer, combine the filling ingredients and blend until smooth. Gently (partly) unroll the pumpkin loaf removing the waxed paper as you do. Spread with the cream cheese filling and roll the loaf back up again.
If you are like me, your loaf will have some cracks and imperfections but it will still be delicious!!!
Note: If you would like to try a variation on this recipe, substitute either 2/3 cup of banana or 2/3 cup of applesauce in place of the pumpkin. Also, very good but I’ll be honest. The pumpkin is my personal preference.