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“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)”
READY IN:
1hr 30mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. Line 10x15 inch jellyroll pan with waxed paper and grease. Preheat oven to 375°F.
  2. 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. Spread batter evenly into the prepared pan. Bake at 375°F for 15 minutes.
  4. 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. Refrigerate for 1 hour or put in freezer for 15 minutes. Unroll; spread filling on roll and roll again without the towel.
  6. Place in container or Reynolds Wrap. Refrigerate or you may freeze for up to 4 months.

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