Pumpkin Spice Roll

photo by:kraft

With moist, sweet spiced pumpkin cake and creamy filling all topped with crunchy chopped walnuts, this roll will undoubtedly take the starring role on your holiday table.

time

prep:

20 min

total:

1 hr 35 min

servings

total:

10 servings

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What You Need

3/4

cup plus 2 Tbsp. powdered sugar, divided

3/4

cup flour

1-1/2

tsp. pumpkin pie spice

tsp. CALUMET Baking Powder

1/4

tsp. salt

eggs

cup granulated sugar

3/4

cup canned pumpkin

cup chopped PLANTERS Walnuts

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1-1/2

cups thawed COOL WHIP Whipped Topping

Make It

HEAT oven to 375°F.

SPRAY 15x10x1-inch pan with cooking spray; line with waxed paper. Spray waxed paper with additional cooking spray; dust with flour. Sprinkle clean towel with 1/4 cup powdered sugar.

MIX flour, spice, baking powder and salt. Beat eggs and sugar in large bowl with mixer on high speed until thickened. Add pumpkin; mix well. Add flour mixture; beat just until blended. Spread onto bottom of prepared pan; sprinkle with nuts.

BAKE 15 min. or until top of cake springs back when touched in center. Immediately invert cake onto towel; remove pan. Carefully peel off paper. Starting at one short side, roll up cake and towel together. Cool completely on wire rack.

BEAT cream cheese and 1/2 cup powdered sugar in medium bowl with mixer until blended. Add COOL WHIP; mix well. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake; wrap in plastic wrap. Refrigerate 1 hour. Unwrap and sprinkle with remaining powdered sugar just before serving.

Kraft Kitchens Tips

Size-Wise

Savor a serving of this crowd-pleasing dessert on special occasions.

Make Ahead

One 15-oz. can pumpkin contains enough pumpkin for 2 Pumpkin Spice Rolls. Use entire can to bake 2 cakes. Use 1 to prepare dessert now; wrap second cake and freeze up to 1 month for later use. When ready to prepare second dessert, thaw cake overnight in refrigerator. Prepare cream cheese filling; spread over cake. Continue as directed.

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Amiran

posted:11/29/2008

This is the second year that I have made this recipe for Thanksgiving and everyone is always left wanting more. I was asked by my mother-in-law to make one and my mother wanted one as well, and my sister-in-law asked me for the recipe. It's a hit!! they can't believe how quick and easy it is to make.

scintora1

posted:11/28/2008

This is the best recipe... My family loves it. I have to make like 3 at time for Thanksgiving and Christmas. I Have been using this recipe for the last couple of years.

meglink

posted:11/28/2008

This is awesome! It didn't last long at the family dinner! Definently a keeper.

mom2three4ever

posted:11/26/2008

I have been making this recipe for Thanksgiving and Christmas dinners for years, and it is a family favorite. My son always ask if I'm making it, and I don't dare skip it for either of these 2 holidays!

stacey's boys

posted:11/19/2008

This was so easy to make,and every1 loved it ,i made about 8 of them,and all of them got ate not 1 left.

smcvoy78

posted:11/17/2008

I got tired of waiting for someone else to make one of these, so I thought I would try it myself. It was not as hard as I thought it would be and tastes great!

dpenny

posted:11/5/2008

This was such a hit last year at Christmas..the first dessert gone! It makes an impressive presentation, and its actually easy to make...I'm making 2 for this years party!

imfunsiize

posted:10/29/2008

It is AWESOME! I received LOTS of compliments on this! I did not use the nuts however OR the whipped cream in my cream cheese filling and it turned out just fine anyway! It's super yummy!

a cook

posted:10/25/2008

My fiancee and I made this cake together and it was one of the best we have ever had. It was light, just enough spice in it and the filling was the best!! I made it last weekend and this weekend I am making another one for us and one for my daughter and kids, my grandchildren are going to help me with it, easy to do and ever soooooo good!!!

a cook

posted:10/25/2008

I make a few of these every year, they are delicious, and they keep well in the freezer for a last minute "take along" to someone's home. I roll them the other way, starting at a long side. This makes for smaller pieces, it goes further at a buffet, and people are wanting smaller slices, especially if there are a few things to taste.