Pumpkin Spice Roll



  • 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


  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.


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