Pumpkin Spice Roll

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.) cream cheese, softened
• 1-1/2 cups  thawed whipped topping

Directions:

1. Heat oven to 375°F.
2. Spray 15x10x 1-inch pan with cooking spray; line with waxed paper.
3. Spray waxed paper with additional cooking spray; dust with flour.
4. Sprinkle clean towel with 1/4 cup powdered sugar.
5. Mix flour, spice, baking powder and salt.
6. Beat eggs and sugar in large bowl with mixer on high speed until thickened.
7. Add pumpkin; mix well.
8. Add flour mixture; beat just until blended.
9. Spread onto bottom of prepared pan; sprinkle with nuts.
10. Bake 15 min. or until top of cake springs back when touched in center.
11. Immediately invert cake onto towel; remove pan.
12. Carefully peel off paper.
13. Starting at one short side, roll up cake and towel together.
14. Cool completely on wire rack.
15. Beat cream cheese and 1/2 cup powdered sugar in medium bowl with mixer until blended.
16. Add whipped topping; mix well.
17. Carefully unroll cake; remove towel.
18. Spread cream cheese mixture over cake.
19. Reroll cake; wrap in plastic wrap.
20. Refrigerate 1 hour.
21. Unwrap and sprinkle with remaining powdered sugar just before serving.

22. Make Ahead:

    One 15-oz. can pumpkin contains enough pumpkin for 2 Pumpkin Spice Rolls.

23. Use entire can to bake 2 cakes.
24. Use 1 to prepare dessert now; wrap second cake and freeze up to 1 month for later use.
25. When ready to prepare second dessert, thaw cake overnight in refrigerator.
26. Prepare cream cheese filling; spread over cake.
27. Continue as directed.