Pumpkin roll
Cooking Instructions
- 1
Beat eggs and sugar, and butter(mixer bowl) then add pumpkin.
- 2
In a seperate bowl combine flour, etc.
- 3
Then slowly mix into pumpkin mixture.
- 4
Prepare a pan how you like (I parchment paper a pan, my largest cookie sheet—I use butter knifes to hold my paper down)
- 5
Spread the batter, evenly. Bake on 375 13-15 minutes. (Of course when I spread the batter I remove the butter knifes)
- 6
Gently and carefully ‘slide’ your paper onto counter top. (Or you can carefully, quickly, flip your ‘cake’ onto a powdered sugared towel)
- 7
Then take the smaller edge, and begin to roll (while hot, to ‘train’ the piece to roll—immediately!! It will be hot!!!!)
- 8
Allow to cool, while it is cooling you may mix your softened cream cheese, and vanilla and butter, then powdered sugar, and spice if you please.
- 9
Unroll your COOLED pumpkin roll, then spread around the icing, leaving about a quarter inch space around all edges.
- 10
Then re-roll, this time removing the parchment as you go.
- 11
Chill at least 1hr before cutting and serving.
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