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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kari022

posted:1/20/2007

DELICIOUS!!!!everyone i share it with loved it, they always call me up and ask if i can make them the pumpkin roll again :-)

ginam971

posted:1/2/2007

Very good and easier to make than I thought it would be. I was intimidated by rolling it, but I didn't have any problems. I took to a holiday party and had compliments by everyone. I bought walnuts already chopped, next time, I will chop them more, they were too large (but, I don't really like walnuts in cakes). Will definetely make again.

mommyluzu

posted:1/1/2007

Everyone loved it. It was so easy to make too!

mdh72166

posted:12/5/2006

This is a great dessert. I first made the pumpkin roll last year for Thanksgiving. My family loved it so much that they begged me to make it again this year.

joni0703

posted:12/2/2006

wanted to try this receipe for a year now and finally did for Thanskgiving - came out better than I thought - and will be better the next time.

garyoels1

posted:12/2/2006

This is a fantastic holiday dessert! I make several of them every thanksgiving! I even had a few people pay me to make them one this year! It is that good!

a cook

posted:11/29/2006

My roll cracked (as usual - this always happens to me), but it still tasted excellent! Probably doesn't need as many nuts though.

pattersonl

posted:11/27/2006

This was a big hit at Thanksgiving. To make it even more enjoyable I used the 1/3 less fat cream cheese & cool whip. I also liked the fact it didn't take long at all-simple & easy. I made it a week early & froze as directed. Not to sweet & not too tart. Thanks KRAFT for helping out a working Grandma.

2doglover

posted:11/23/2006

First time making a roll cake, and it was very easy to flip it over and roll it up. I didn't use the nuts because I was afraid it would crack when I rolled it, but would definately add them next time. I gave samples to my family and friends and everyone loved it. They came back for more! A definite make over!!

dingbat_1

posted:11/19/2006

I found this recipe last year. It is easy and tastes fantastic. Now, I get requests!!