PUMPKIN ROLL
Emily Helten | Enterprise Sales and Marketing Manager
INGREDIENTS • 3 eggs • 1 C sugar • 2/3 C pumpkin • 1 tsp salt • 1 tsp baking soda • ¾ tsp cinnamon • ¾ C flour
FROSTING • 8 oz pkg cream cheese • 1 C powdered sugar • 1 tsp. vanilla • 2 T butter
1. Beat eggs and gradually add sugar. 2. Blend in pumpkin. 3. Combine salt, soda, cinnamon and flour and add to the pumpkin mix.
4. Spread onto greased wax paper lined jelly roll pan. 5. Bake 15 minutes at 375 degrees (don’t undercook). 6. Turn onto tea towel dusted in powdered sugar (don’t skimp on sugar) and roll in towel into roll. 7. Unroll-remove wax paper and frost. 8. Re-Roll and refrigerate. 9. Dust with powdered sugar and slice of ends for a ‘neater’ look. Can be frozen.
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