RECIPE
EASY PUMPKIN ROLL By Nellie Palmer
14
Prepare the frosting by blending together the softened butter, cream cheese, confectioners sugar and vanilla. W hen cake is completely cooled, spread with cream cheese filling. Gently roll the cake using the parchment paper to keep it smooth and from cracking while rolling. U sing a basting brush, brush the maple syrup and butter on the outside of the roll and top with chopped pecans. W rap in parchment or plastic wrap and place in refrigerator until ready to serve.
FOR A MESS FREE Use parchment paper! The biggest tip to making an easy, mess-free pumpkin roll is to roll the pumpkin cake up inside the parchment paper that it was baked on. Allow it to cool, rolled up. Then unroll it and spread with cream cheese frosting.
PUMPKIN ROLL
INGREDIENTS • 3 eggs, beaten • 1 cup white sugar • 1/2 tsp ground cinnamon • 2/3 cup pumpkin puree • 3/4 cup all-purpose flour • 1 tsp baking soda • 2 tbsp butter, softened • 8 oz cream cheese • 1 cup confectioners sugar • 1/4 tsp vanilla extract • 1 cup chopped pecans • 1/4 cup pure maple syrup with 2 tbsp butter, heated in microwave until butter is melted. DIRECTIONS Preheat oven to 375 degrees F (190 degrees C). Line a half sheet, 1 inch baking pan with parchment paper and spray with cooking spray. I n a mixing bowl, blend together the eggs, sugar, cinnamon and pumpkin. In a separate bowl, mix together flour and baking soda. Add to pumpkin mixture and blend until smooth. Evenly spread the mixture over the prepared pan. Bake 15 to 25 minutes in the preheated oven. Remove from oven and allow to cool enough to handle.
