Pumpkin Nut Roll

Name: Pumpkin Nut Roll
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 15 people
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

By June Butts
@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.

Rating:

★★★★★ 1 vote5

Comments:

11 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
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How to Make Pumpkin Nut Roll

Step-by-Step

Beat sugar and eggs in mixer for 3 minutes.
Add pumpkin, lemon juice and rest of cake ingredients. Beat an additional 3 minutes.
Grease and flour jellyroll pan.
Pour in pan and sprinkle with finely chopped pecans and bake at 325 degrees for 15 minutes.
When done, flip onto a towel that has been well sprinkled with powdered sugar, roll up and let cool.
When cool, unroll and spread with filling and roll back up. Keep refrigerated before serving.
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.