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Pumpkin Spice Roll
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Pumpkin Spice Roll

1 Hr(s) 35 Min(s)
20 Min(s) Prep
1 Hr(s) 15 Min(s) Cook
What says autumn dessert better than a Pumpkin Spice Roll? This Pumpkin Spice Roll features a fabulous pumpkin-walnut sponge cake rolled up with a luscious cream cheese and COOL WHIP filling. Sprinkled with powdered sugar, it will look gorgeous on your dessert table.
What You Need
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10 servings
Original recipe yields 10 servings
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 egg s
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
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Let's Make It
1
Heat oven to 375°F.
2
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.
3
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.
4
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.
5
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.
Kitchen Tips
Tip 1
Size Wise
Savor a serving of this crowd-pleasing dessert on special occasions.
Tip 2
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.
Nutrition
Calories
330
Calories From Fat
0
% Daily Value*
Total Fat 15g
19%
Saturated Fat 6g
30%
Trans Fat 0g
Cholesterol 70mg
23%
Sodium 170mg
7%
Total Carbohydrates 44g
16%
Dietary Fibers 2g
7%
Sugars 32g
64%
Protein 6g
12%
Vitamin A
60%
Vitamin C
0%
Calcium
6%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
10 servings
* 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.
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