Pumpkin Spice Roll Recipe

Pumpkin Spice Roll Recipe

  • 1/4 cup powdered sugar
  • 3/4 cup flour
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon CALUMET Baking Powder
  • 1/4 teaspoon salt
  • 3 eggs
  • 1 cup granulated sugar
  • 3/4 cup canned pumpkin
  • 1 cup chopped PLANTERS Walnuts
  • 4 ounces PHILADELPHIA Cream Cheese, softened
  • 1/2 cup powdered sugar
  • 1 1/2 cups COOL WHIP or COOL WHIP French Vanilla Whipped Topping, thawed
  • 2 tablespoons powdered sugar
  1. Preheat oven to 375 degrees F. Grease 15x10x1-inch baking pan. Line with wax paper; grease and flour wax paper. Sprinkle clean towel with 1/4 cup of the powdered sugar.
  2. Mix flour, spice, baking powder and salt; set aside. Beat eggs and sugar in large bowl with electric mixer on high speed until thickened. Add pumpkin; mix well. Add flour mixture; beat just until blended. Spread evenly into prepared pan; sprinkle with walnuts.
  3. Bake 15 minutes or until top of cake springs back when touched. Immediately invert cake onto towel; remove pan. Carefully peel off paper. Starting at one of the short sides, roll up cake and towel together. Cool completely on wire rack.
  4. Beat cream cheese and 1/2 cup of the powdered sugar in medium bowl with electric mixer on medium speed until well blended. Add whipped topping; mix well. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake; wrap in plastic wrap. Refrigerate at least 1 hour or until ready to serve. Sprinkle with the remaining 2 Tbsp. powdered sugar just before serving.
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