"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
3 eggs 1 c sugar 2/3 c pumpkin 1 tsp salt 1 tsp baking soda 1/2 tsp cinnamon 3/4 c flour nuts
Filling: 8 oz cream cheese 1 tsp vanilla 2 tsp butter 1 c powdered sugar
Preheat oven to 375º. Beat eggs; gradually add sugar and blend in remaining ingredients except nuts. Spread onto a well-greased, paper-lined cookie sheet. Sprinkle with nuts. Bake for 15 minutes. Turn out onto dish towel covered with powdered sugar. Carefully remove waxed paper while cake is still hot. Roll up into a long roll and let cool. To make filling, mix cream cheese and butter. Add sugar and vanilla and mix well. Unroll pumpkin roll and spread filling over the cake. Roll back up and refrigerate until ready to serve. Slice and enjoy!
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