Pumpkin Spice Roll
1 Picture
Ingredients
- 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 eggs
- 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 COOL WHIP or COOL WHIP French Vanilla Whipped Topping, thawed (1/2 of 8-oz. tub)
Details
Servings 10
Adapted from kraftfoods.com
Preparation
Step 1
PREHEAT oven to 375°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.
*Kraft Kitchens Tips*
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.
Nutrition Information Per Serving:
320 calories, 15g total fat, 6g saturated fat, 75mg cholesterol, 180mg sodium, 45g carbohydrate, 1g dietary fiber, 34g sugars, 4g protein, 60%DV vitamin A, 0%DV vitamin C, 6%DV calcium, 8%DV iron
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