Pumpkin Nut Roll

Scripture to Live By:   
I will bless the Lord at all times;  his praise shall continually be in my mouth.
2 My soul makes its boast in the Lord;  let the humble hear and be glad.
3 Oh, magnify the Lord with me, and let us exalt his name together!
Psalm 34:1-3

Recipe Post:  The season for pumpkin recipes is upon us and one of my favorites is the Pumpkin Nut Roll.  I made two of these for our Missions conference and it was a huge hit with our pastor and the missionaries.  It is a real hit for our family as well.  I give these as Christmas gifts to some of our neighbors each year.  So if you want a super dessert to have when entertaining or a gift to give to the special people in your life, this is it.

This recipe was given to be by a friend many years ago. I do not know where she got it, but it certainly is a keeper.

Printable Recipe
Ingredients:
3 eggs
1 cup sugar
2/3 cup pumpkin
1 teaspoon of lemon juice
3/4 cups of flour
1 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 1/2 cups chopped pecans

Ingredients for filling:
1 cup powdered sugar
4 Tablespoons butter
1/2 teaspoon vanilla
1 8 ounce package of cream cheese

Grease and flour a jelly roll pan (10 1/2 x 15 1/2) (I use a baggie to grease my pan, so I get very little, to no, Crisco on my hands. The Crisco is only on the outside of the baggie.)

Set pan aside and chop the cup of pecans.

Set aside.

Sift the following ingredients together. 

Flour, baking powder, cinnamon, ginger, nutmeg, and salt.

Set aside.

Beat 3 eggs on high for 5 minutes in mixing bowl.

Gradually beat in 1 cup of sugar.

Add 2/3 cup of pumpkin and 1 teaspoon of lemon juice.  Mix until smooth.  

Stir the flour mixture into the pumpkin mixture as shown below.  

When batter is smooth, spread it onto the greased and floured pan.

Spread evenly.

Next, sprinkle the pecans (or nuts of your choice) evenly over the pumpkin batter.  

Bake in over at 375 degrees for 15 minutes or until golden brown.

While the Pumpkin Roll is baking, place a clean dish cloth of the counter top and sprinkle powdered sugar over the top of it, as seen below.  

While pumpkin roll is still warm.  Invert baked Pumpkin Roll onto the towel. (Nut side will be against the towel.)

While roll is still warm, start at one end and begin to roll towel with pumpkin roll up together as seen below.  

When roll is completely rolled up, place on a cooling rack until the Pumpkin Nut Roll  is cool.

While the roll is cooling, make your filling.  

Mix you powdered sugar, butter, vanilla and cream cheese in a mixing bowl and mix until well blended.  

When the Pumpkin Nut Roll has cooled completely, gently unroll it.
Spread the filling all over it and roll it back up.
  

I trim off each end to make it look more uniform, then I wrap the roll in saran wrap and store in the refrigerator, until ready to serve.

When ready to serve, remove wrap, and slice in the thickness desired.  

Arrange on a serving tray 

Or serve individually

Either way it is a real treat.

I think you will really enjoy this recipe, it is simply delicious.

Blessings, 

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