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Pumpkin Spice Roll

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Pumpkin Spice Roll recipe
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
1
tsp. CALUMET Baking Powder
1/4
tsp. salt
3
 eggs
1
cup granulated sugar
3/4
cup canned pumpkin
1
cup chopped PLANTERS Walnuts
4
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.

GREASE 15x10x1-inch pan; line with waxed paper. Grease and flour waxed paper. 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. 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 well 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 ro prepare second dessert, thaw cake overnight in refrigerator. Prepare cream cheese filling; spread over cake. Continue as directed.
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