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Pumpkin Spice Roll
- Prep Time -
- Cook Time -
- Serves 10
Recipe Provided By: Kraftfoods.com
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1. Ingredients
- 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
Nutrition Info
Per Serving
- Calories: 254 kcal
- Carbohydrates: 42 g
- Dietary Fiber: 0 g
- Fat: 8 g
- Protein: 4 g
- Sugars: 33 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- 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.
- 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.
- 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.
- 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.
Yield: 10 servings
3. Still Hungry?
Notes:
Make Ahead
One 15-oz. can pumpkin contains enough pumpkin for 2 Pumpkin Spice Rolls. Eat one now and enjoy the second one later. To store cake, wrap tightly in plastic wrap, then in foil. Store in freezer up to 1 month. Place in refrigerator to thaw overnight.
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Most Helpful Reviews
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Pumpkin Spice Roll
sheilavickery@verizon.net - November 4, 2009 12:29:18 PM PSTWe all liked this recipe and will make it again. I used parchment paper to line the pan with instead of the waxed paper and it worked great.
4 of 4 found this review helpful.
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I make this every year.
bj.jerri - October 21, 2009 09:50:15 PM PSTThis is so yummy, just a little suggestion instead of rolling it in a towel roll it in foil you wont need to flour it and it wont stick.
3 of 3 found this review helpful.
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Can
countrygirl - November 23, 2008 05:48:07 PM PSTEveryone in my family loves the pumpkin roll. I always make two and freeze one! This desert is great any time of year! Just don\'t let the cake wrapped in the towel cool much over 60 minutes. It will be harder to get off the towel if you do, I\'ve found 60 minutes to be perfect.
3 of 3 found this review helpful.
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Very good.
mal_1962 - November 9, 2009 01:03:51 PM PSTThis is a very good pumpkin roll. Instead of greasing and flouring the waxed paper I sprayed it with PAM For Baking No-Stick Cooking Spray, the waxed paper came off beautifully. And in order to use the entire can of pumpkin, stick of Cream Cheese and tub of COOL Whip, make two rolls. Yum.
2 of 2 found this review helpful.
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Tasty
kfoxlmt - November 28, 2008 02:16:43 PM PSTThis was amazing! I wasn\'t expecting to find such a great recipe the day before Thanksgiving, but that\'s exactly what happened. I made it for the whole family and it was loved by all. I was tired of pumpkin pie, so this was nice for a change. It\'s easier to make and to transport than it looks. Currently, I am searching for a chocolate version to make. No leftovers from this cake, it was gone in a flash.
2 of 2 found this review helpful.
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