Ingredients
-
3
-
1
-
2/3
-
3/4
-
1
-
1
-
1/2
-
-
-
8
-
-
-
-
-
Directions
Pumpkin Roll,An impressive recipe that really isn’t that hard to make. Everyone always raves about how good it is. One tip, use a linen towel to wrap it in. A terry cloth one will stick…don’t ask me how I know. ;o),I too have made this for years. The only difference is I put chopped walnuts on the outside not confectioner sugar. I thought instead of rolling it up in a linen cloth I would try parchment paper instead. Has anyone used this? Please post what you found. thanks for the recipe and any response on use of parchment paper…,I make this Gluten Free for my daughter, and lactose free for my son. It’s a versatile recipe
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Steps
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1
Done
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Line 10x15 Inch Jellyroll Pan With Waxed Paper and Grease. Preheat Oven to 375f. |
|
2
Done
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in a Large Bowl, Beat Eggs and Sugar With an Electric Mixer on High Speed For Five Minutes. Gradually Mix in Pumpkin. Combine the Flour, Baking Soda, Salt, and Cinnamon; Stir Into the Pumpkin Mixture. |
|
3
Done
|
Spread Batter Evenly Into the Prepared Pan. Bake at 375f For 15 Minutes. |
|
4
Done
|
After You Take It Out of the Oven Sprinkle Top With Powdered Sugar, and Flip Onto a Dish Towel. Remove the Waxed Paper and Sprinkle With More Powdered Sugar; Roll Up Like a Jellyroll in the Dish Towel. |
|
5
Done
|
Refrigerate For 1 Hour or Put in Freezer For 15 Minutes. Unroll; Spread Filling on Roll and Roll Again Without the Towel. |
|
6
Done
|
Place in Container or Reynolds Wrap. Refrigerate or You May Freeze For Up to 4 Months. |
