I have been making this recipe for many many years, and have learned a few tricks that make it even easier- put waxed paper down on your cookie sheet and spray with pam before putting batter on it to bake. be sure to loosen edges after letting cool for a few minutes before rolling. Lastly, I always roll my finished pumpkin roll up in waxed paper and freeze it until I am ready to serve. It will last for up to a month in freezer when properly packaged. (After it is cut, it thaws rather quickly) It is much much easier to cut the roll after it has been frozen (I use a bread knife) Hope this is helpful!
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I have been making this recipe for many many years, and have learned a few tricks that make it...