Pumpkin Nut Roll
By
June Butts
@junieb
1
Ingredients
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3/4 call purpose flour
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1 tspbaking powder
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3 mediumeggs
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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
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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
- Beat sugar and eggs in mixer for 3 minutes.
- Add pumpkin, lemon juice and rest of cake ingredients. Beat an additional 3 minutes.
- Grease and flour jellyroll pan.
- Pour in pan and sprinkle with finely chopped pecans and bake at 325 degrees for 15 minutes.
- When done, flip onto a towel that has been well sprinkled with powdered sugar, roll up and let cool.
- When cool, unroll and spread with filling and roll back up. Keep refrigerated before serving.
- 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.