Ingredients
Pumpkin Biscuit
Cream
Instructions
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Servings
Equipment
Make sure your oven is preheated to 347Β°F for even baking. Consistent heat is key for a good rise.
Line it with parchment paper to prevent the biscuit from sticking and to make rolling it easier.
You'll need at least two: one for dry ingredients and one for wet ingredients. Opt for medium to large sizes to avoid splashing.
Use for combining your dry and wet ingredients until smooth.
Essential for checking the doneness of your biscuit. It should come out clean when inserted.
Helps to roll the hot biscuit without burning your hands, and to maintain its shape while cooling.
For whipping the cream cheese frosting to a fluffy consistency.
Wrap the finished roll to help it hold its shape while chilling in the refrigerator.
Variations
Faq
- Why did my pumpkin biscuit crack when I rolled it?
This can happen if the biscuit is overbaked or not wrapped while still hot. Make sure to bake for the recommended time and roll it immediately using parchment paper.
- Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin. Make sure to cook and puree it thoroughly to match the consistency of canned pumpkin puree.
- How can I ensure the cream cheese filling is smooth and not lumpy?
Make sure the cream cheese and butter are at room temperature before mixing. Whip them together until completely smooth before adding the syrup.
- Can I make the roll the day before serving?
Absolutely! The roll actually tastes better after it has had time to chill and the flavors meld together. Just keep it wrapped well in the refrigerator.
- Can I add other spices or nuts to the filling?
Yes! Feel free to customize the filling with additional spices like nutmeg or cloves, and add chopped nuts for extra texture.
- How can I store leftovers?
Keep any leftovers tightly wrapped in the refrigerator for up to 3 days. Slice as needed and serve chilled or at room temperature.