"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pumpkin Roll Recipe

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This recipe for Pumpkin Roll, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pat Roylance
Added: Thursday, October 25, 2007


3 Eggs
2/3 C. Pumpkin
1 C. Flour
1 C. Sugar
1 tsp. Pumpkin pie spice
1 tsp. Cinnamon
1 tsp. Nutmeg
1 tsp. Baking Soda
tsp. Salt
1 C. Powdered Sugar
1 8oz Cream Cheese
2 Tbl. Butter
1 tsp. Vanilla

Mix all together. Spray cookie sheet with pam, put waxed paper over cookie sheet with wax side down, spray other side of waxed paper with pam. Bake 350 for 15 min.

Put on cloth towel that is sprinkled w/powdered sugar and roll. Let cool.

Filling:Cream together.

Unroll and spread filling in roll and roll back up. Keep refrigerated or freeze.

Personal Notes:
Personal Notes:
A friend at work makes these every year for Christmas and Thanksgiving. Last year we were lucky enough to receive one at Christmas time. I forgot it in the freezer and didn't take it with us, when we left for the holiday, but remembered it about a week or two later. When I went in looking for it, John said he had eaten it all, cutting off a slice or two each day until it was gone. It was so good he said, he just kept eating until it was finished. Nice..... never even left a slice for me. That's love for you.
Stephanie Hassler




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