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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hochoa

posted:11/4/2005

i made about 20 of them for gifts one year. that was 5 years ago, needless to say its at the top of most of my friends and co-workers gift lists now.

she8282

posted:10/20/2005

No, I never made this recipe but my baby sister Shelly did and ''WOW'' was it ever good,, she said she will teach me on how to make it, because I like to eat the pumpkin spice roll. Thanks to the chefs at the kraft kitchen.

tracyanne04

posted:10/20/2005

I made this last Thanksgiving. My family loved it. I have many requests for it. I can't wait to make it again.

jennigirlus

posted:10/17/2005

This dessert was excellent.Cake was moist and tasted like the filling of pumpkin pie. The inside was like cheesecake.Family enjoyed it. I will definitely be making this for Thanksgiving!!

heartberry

posted:10/14/2005

Very yummy! Lots of compliments. I wouldn't make it again though, due to the mess it made in my kitchen and the time involved in rolling it, etc.

amandad212005

posted:7/12/2005

I made 2 of these for a family reunion and also for my boyfriends family. It was a huge hit! Everyone, including myself absolutely LOVED it!! :)

joshua112

posted:6/13/2005

wow!!! great recipe!!!

tata86

posted:3/28/2005

My daughter made this for Thanksgiving dinner as she knows I don't like pumpkin pie. It was excellent. I made it for Easter dinner and it was a huge hit.

joshahan

posted:3/1/2005

This is a good dessert for anytime

amckee

posted:12/30/2004

Mmm... this was SOOOOO GOOD! I made this around Halloween. The whole rolling up the cake, cooling, unrolling, and then icing is not the most pleasant thing in the world, but this cake is DEFINITELY worth the trouble!!! I think it might be the best cake I've ever had. By the way, I had extra filling left over and it made a yummy fruit dip.