pumpkin nut roll
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.
prep time
15 Min
cook time
15 Min
method
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yield
15 people
Ingredients
- 3/4 cup all purpose flour
- 1 teaspoon baking powder
- 3 medium eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin
- 1 teaspoon lemon juice
- 1 teaspoon ginger powder
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup finely chopped pecans
- FILLING INGREDIENTS;
- 1 package 8oz cream cheese
- 1 cup powdered sugar
- 4 tablespoons soft margarine
- 1 teaspoon vanilla
How To Make pumpkin nut roll
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Step 1Beat sugar and eggs in mixer for 3 minutes.
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Step 2Add pumpkin, lemon juice and rest of cake ingredients. Beat an additional 3 minutes.
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Step 3Grease and flour jellyroll pan.
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Step 4Pour in pan and sprinkle with finely chopped pecans and bake at 325 degrees for 15 minutes.
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Step 5When done, flip onto a towel that has been well sprinkled with powdered sugar, roll up and let cool.
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Step 6When cool, unroll and spread with filling and roll back up. Keep refrigerated before serving.
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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