All Recipes

Pumpkin Spice Roll

Prep

15-30 mins

Total

1 HR 35 MIN

Servings

10 Servings

What says 'autumn dessert' better than a Pumpkin Spice Roll? This festive cake roll features a fabulous pumpkin-walnut sponge cake rolled with a ...

Ingredients

  • 3/4

    cup

    plus 2 Tbsp. powdered sugar, divided

  • 3/4

    cup

    flour

  • 1-1/2

    tsp

    pumpkin pie spice

  • 1

    tsp

    baking powder

  • 1/4

    tsp

    salt

  • 3

    eggs

  • 1

    cup

    granulated sugar

  • 3/4

    cup

    canned pumpkin

  • 1

    cup

    chopped walnuts

  • 4

    oz

    (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

  • 1-1/2

    cups

    thawed COOL WHIP Whipped Topping

Instructions

  1. Step 1

    Heat oven to 375°F.

  2. Step 2

    Spray 15x10x1-inch pan with cooking spray; line with waxed paper. Spray waxed paper with additional cooking spray; dust with flour. Sprinkle clean towel with 1/4 cup powdered sugar.

  3. Step 3

    Mix flour, spice, baking powder and salt. Beat eggs and sugar in large bowl with mixer on high speed until thickened. Add pumpkin; mix well. Add flour mixture; beat just until blended. Spread onto bottom of prepared pan; sprinkle with nuts.

  4. Step 4

    Bake 15 min. or until top of cake springs back when touched in center. Immediately 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.

  5. Step 5

    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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