Pumpkin Spice Roll

Pumpkin Spice Roll
Pumpkin Spice Roll

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3/4

    cup plus 2 Tbsp powdered sugar, divided

  • 3/4

    cup flour

  • 1 1/2

    tsp. pumpkin spice

  • 1

    tsp. baking powder

  • 1/4

    tsp. salt

  • 3

    eggs

  • 1

    cup granulated sugar

  • 3/4

    cup canned pumpkin

  • 1

    cup chopped pecans

  • 4

    oz or 1/2 pkg craam cheese

  • 1

    1

  • 1/2

    cup cool whip thawed

Directions

HEAT oven to 375 degrees SPRAY 15x10x1 inch pan with cooking spray, line pan 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 a large bowl with mixer and 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 minutes or until tip of cake springs back when touched in center. Immediattely 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.

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