Pumpkin Nut Roll
1 photo of Pumpkin Nut Roll Recipe
By
June Butts
@junieb
1
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.
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
- 1 pkg
- 8oz cream cheese
- 1 c
- powdered sugar
- 4 Tbsp
- soft margarine
- 1 tsp
- vanilla
FILLING INGREDIENTS;
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.
About Pumpkin Nut Roll
Course/Dish: Cakes, Sweet Breads
Other Tag: Quick & Easy
