BSB Pumpkin Roll

These pumpkin rolls use BSB Brown Sugar Bourbon as their secret weapon.

BSB Pumpkin Roll

3 eggs
3/4 c flour
¾ c sugar
1 tsp baking soda                                                                  
2/3 c pumpkin
1 tsp cinnamon                                                                      
½ tsp salt

Butter a jelly roll pan and cover with parchment paper. Heat oven to 375 degrees.

Mix the wet ingredients first, then slowly add the mixed dry ingredients. Smooth onto the parchment paper. Bake 15-18 min or until golden brown. Turn upside down onto dish towel. Cover with second dish towel and roll up starting with the short end. Allow to cool.

While cooling, make the BSB filling:

3 TB BSB Brown Sugar Bourbon
8 oz. cream cheese                                                    

2 TB softened butter                                                  

¾ c powdered sugar

Mix cream cheese, butter and 2 TB BSB until creamy. Slowly add sifted powdered sugar, and beat until smooth. Add final TB of BSB and mix.

Once pumpkin roll has cooled, unroll and spread with filling. Be sure to spread filling to each edge. Reroll and chill, slice to serve.

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