Comida Kraft
Recipe Box

Pumpkin Spice Roll

Prep Time
20
min.
Total Time
1
hr.
35
min.
Servings

10 servings

Spice up the Thanksgiving menu or any dinner menu with a Pumpkin Spice Roll! This tasty Pumpkin Spice Roll features a creamy filling and a walnut topping.

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What You Need

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Make It

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  • 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.

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.

Servings

  • 10 servings

Nutritional Information

Serving Size 10 servings
AMOUNT PER SERVING
Calories 330
Total fat 15g
Saturated fat 6g
Cholesterol 70mg
Sodium 170mg
Carbohydrate 44g
Dietary fiber 2g
Sugars 32g
Protein 6g
% Daily Value
Vitamin A 60 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I tried this out early in hopes that it would turn out well and I could make it for my new in-laws... I tried this out early in hopes that it would turn out well and I could make it for my new in-laws at Thanksgiving. It was GREAT! I followed the recipe exactly except I omitted the nuts. I used french vanilla whipped topping and added a dash of cinnamon to the whipped topping mixture. It wasn't hard to make. I only suggest making sure that you put enough flour on the wax paper before pouring in the batter....I had a bit of a hard time getting the wax paper off without ripping the cake. I made 2-- one for now and since it turned out so well I froze the 2nd one for Thanksgiving. I will definitely make again!
Date published: 2005-11-13
Rated 4 out of 5 by from I've made variations of this recipe in the past for Thanksgiving, but this year's holiday was the... I've made variations of this recipe in the past for Thanksgiving, but this year's holiday was the first I've used Kraft's version. The French Vanilla Cool Whip is different than what I normally would use for the filling (all cream cheese & sugar), but it made for a more tasty, yet lighter dessert. Very easy to make; don't get put off by the "rolling up" it requires. The trick is baking the pumpkin-flavored dough to the right doneness and letting it COOL COMPLETELY before trying to roll up.
Date published: 2005-11-28
Rated 2 out of 5 by from I was pretty easy and did look almost like the picture when sliced but it was the least favorite... I was pretty easy and did look almost like the picture when sliced but it was the least favorite dessert of the day:( I had such high hopes after reading the reviews on here, which I usually trust- It just didn't have a much of a pumpkin flavor, it wasn't bad, just not good enough to make again. I suggest you make one ahead of time to taste and make sure you like it before counting on it to serve up at a holiday party or meal.
Date published: 2011-12-04
Rated 4 out of 5 by from I loved the flavor this recipe, the walnuts were an awesome touch! I loved the flavor this recipe, the walnuts were an awesome touch! Next time I will try it with peacans. Rolling the dough up into a towel is a technique I have never heard of in my entire life, but it was really fun to try out and worked great. The only problem I encountered was getting the filling to stay inside the roll. As I was rolling it up, filling was being squished out. Still delicious though :-)
Date published: 2006-09-20
Rated 4 out of 5 by from i made this pumpkin roll on wednesday and i must say that it was beter than my own recipe, i usually... i made this pumpkin roll on wednesday and i must say that it was beter than my own recipe, i usually make my own but it just so happens that i lost my recipe, and i decided to look a pumpkin roll recipe up on the computer and found this one and i'm so glad i did cause i've made some for family and had noting but great comments...... thank you kraft for a great snack......... lori
Date published: 2005-11-24
Rated 4 out of 5 by from Very good and easier to make than I thought it would be. 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.
Date published: 2007-01-02
Rated 5 out of 5 by from Mmm... 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.
Date published: 2004-12-30
Rated 5 out of 5 by from Absolutely delicious! Absolutely delicious! I make it every year by request. I'm making 6 tomorrow. 1 for Thanksgiving, 1 for Christmas, 1 for another get-together and 3 for gifts. I use cellophane and pretty wire ribbon to wrap them. They freeze very well! Just make sure they're wrapped really well. Let thaw overnite and it's as good as the day it was made.
Date published: 2006-11-22
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