Pumpkin Nut Roll

June Butts

By
@junieb

I got this recipe from my sister in 1994 and loved it so much that I entered it in the Holiday Cooking Contest and won Cullman County's Best Cook Award the same year. I have been making this for the holidays ever since. It also won me a Blue Ribbon at the County Fair this year!!All my family love this tasty dessert and it's wonderful to carry to covered dish meals.


Featured Pinch Tips Video

Rating:

Comments:

Serves:

15 people

Prep:

15 Min

Cook:

15 Min

Ingredients

3/4 c
all purpose flour
1 tsp
baking powder
3 medium
eggs
1 c
granulated sugar
2/3 c
canned pumpkin
1 tsp
lemon juice
1 tsp
ginger powder
2 tsp
cinnamon
1/2 tsp
nutmeg
1/2 tsp
salt
1 c
finely chopped pecans

FILLING INGREDIENTS;

1 pkg
8oz cream cheese
1 c
powdered sugar
4 Tbsp
soft margarine
1 tsp
vanilla

Directions Step-By-Step

1
Beat sugar and eggs in mixer for 3 minutes.
2
Add pumpkin, lemon juice and rest of cake ingredients. Beat an additional 3 minutes.
3
Grease and flour jellyroll pan.
4
Pour in pan and sprinkle with finely chopped pecans and bake at 325 degrees for 15 minutes.
5
When done, flip onto a towel that has been well sprinkled with powdered sugar, roll up and let cool.
6
When cool, unroll and spread with filling and roll back up. Keep refrigerated before serving.
7
Freezes well.
P.S. I keep one in the freezer all the time during the holidays and give them as gifts. And also, they slice much easier when frozen.

About this Recipe

Course/Dish: Cakes, Sweet Breads
Other Tag: Quick & Easy