Pumpkin Spice Roll

Pumpkin Spice Roll

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  • Prep Time


  • Total Time


  • Servings



  • powdered sugar

  • ¾ c flour

  • 1½ tsp pumpkin pie spice

  • 1 tsp baking powder

  • ¼ tsp salt

  • 3 eggs

  • 1 c sugar

  • ¾ c canned pumpkin

  • 4 oz. cream cheese

  • 1½ c cool whip


Preheat over to 375. Grease 15x10x1 baking sheet/pan. Line with wax paper, grease, and flour. Sprinkle clean towel with powdered sugar. Mix flour, spice, baking powder, and salt. Set aside. Beat eggs and sugar in large bowl with mixer on high until thick. Add pumpkin; mix well. Add flour mixture, beat until mixed. Spread evenly into prepared pan. Bake 15 minutes or until top of caek springs back when touched. Immediately invert cake onto towel. Remove pan. Carefully peel off wax paper. Starting at one end of the short side, roll up cake and towel together. Cool completely on wire rack. When cooled, beat softened cream cheese and 1/2 c of the powdered sugar in medium bowl with electric mixer on medium speed until well blended. Add whipped topping and with a rubber scraper fold in well. Carefully unroll cake. Spread cream cheese mix over cake. Reroll cake. Wrap in plastic wrap. Refridgerate at least 1 hour or until ready to serve. Sprinkle with powdered sugar just before serving.


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