pumpkin nut roll
(1 rating)
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.
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(1 rating)
yield
15 people
prep time
15 Min
cook time
15 Min
Ingredients For pumpkin nut roll
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3/4 call purpose flour
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1 tspbaking powder
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3 mdeggs
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1 cgranulated sugar
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2/3 ccanned pumpkin
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1 tsplemon juice
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1 tspginger powder
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2 tspcinnamon
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1/2 tspnutmeg
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1/2 tspsalt
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1 cfinely chopped pecans
- FILLING INGREDIENTS;
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1 pkg8oz cream cheese
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1 cpowdered sugar
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4 Tbspsoft margarine
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1 tspvanilla
How To Make pumpkin nut roll
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1Beat sugar and eggs in mixer for 3 minutes.
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2Add pumpkin, lemon juice and rest of cake ingredients. Beat an additional 3 minutes.
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3Grease and flour jellyroll pan.
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4Pour in pan and sprinkle with finely chopped pecans and bake at 325 degrees for 15 minutes.
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5When done, flip onto a towel that has been well sprinkled with powdered sugar, roll up and let cool.
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6When cool, unroll and spread with filling and roll back up. Keep refrigerated before serving.
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7Freezes 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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