Pumpkin Nut Roll

June Butts


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.


★★★★★ 1 vote

15 people
15 Min
15 Min


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


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

How to Make Pumpkin Nut Roll


  • 1Beat sugar and eggs in mixer for 3 minutes.
  • 2Add pumpkin, lemon juice and rest of cake ingredients. Beat an additional 3 minutes.
  • 3Grease and flour jellyroll pan.
  • 4Pour in pan and sprinkle with finely chopped pecans and bake at 325 degrees for 15 minutes.
  • 5When done, flip onto a towel that has been well sprinkled with powdered sugar, roll up and let cool.
  • 6When cool, unroll and spread with filling and roll back up. Keep refrigerated before serving.
  • 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.

Printable Recipe Card

About Pumpkin Nut Roll

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

Show 11 Comments & Reviews

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