Pumpkin Nut Roll

1
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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
15 people
Prep:
15 Min
Cook:
15 Min

Ingredients

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  • 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

How to Make Pumpkin Nut Roll

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.

Printable Recipe Card

About Pumpkin Nut Roll

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




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