pumpkin nut roll
(1 rating)
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 rating)
yield
15 people
prep time
15 Min
cook time
15 Min
Ingredients For pumpkin nut roll
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3/4 call purpose flour
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1 tspbaking powder
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3 mdeggs
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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
- 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
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1Beat sugar and eggs in mixer for 3 minutes.
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2Add pumpkin, lemon juice and rest of cake ingredients. Beat an additional 3 minutes.
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3Grease and flour jellyroll pan.
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4Pour in pan and sprinkle with finely chopped pecans and bake at 325 degrees for 15 minutes.
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5When done, flip onto a towel that has been well sprinkled with powdered sugar, roll up and let cool.
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6When cool, unroll and spread with filling and roll back up. Keep refrigerated before serving.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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