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Pumpkin Spice Roll

Pumpkin Spice Roll recipe
photo by:kraft
With moist, sweet spiced pumpkin cake wrapped around a creamy filling and topped with crunchy chopped walnuts, this roll really does take the cake.
20 min
1 hr 35 min
10 servings
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What You Need

cup  plus 2 Tbsp. powdered sugar, divided
cup  flour
tsp.  pumpkin pie spice
tsp.  CALUMET Baking Powder
tsp.  salt
cup  granulated sugar
cup  canned pumpkin
cup  chopped PLANTERS Walnuts
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
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

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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