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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crit5

posted:1/4/2006

the best pumpkin roll i ever had. my sister did not believe i made them. great taste and simply wonderful. thanks!!

a cook

posted:1/4/2006

Delicious, crowd pleaser and very simple

a cook

posted:12/26/2005

I have always loved pumpkin roll but feared trying to make it, it seemed so difficult. This recipe was so easy, I was disappointed that I hadn't tried making it sooner! Everyone at the family dinner was suitably impressed and the taste was perfect, dry cake rolled with creamy filling, didn't get soggy as some pumpkin rolls do. Yum!

heidi8320

posted:12/23/2005

It was hard to roll where it didn't break. Also, There was a lot of filling, I would like to add less.

Trista42

posted:12/21/2005

Very delicious! Great holiday recipe.

Mrs.Barton

posted:12/19/2005

I made this cake at first I was dissapointed in the filling, but it was so good the next day. I believe this cake needs to sit overnight to let the flavors combine and set. This is now one of our family favorites.

plas5

posted:12/13/2005

Will try this tomorrow. Easy to find on KRAFT RECIEPES. Was having troubles getting this one on other sites. Thank you Kraft.

a cook