Pumpkin Spice Roll
Makes 10 servings
3/4 cup plus 2 tablespoons powdered sugar, divided
3/4 cup flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon CALUMET Baking Powder
1/4 teaspoon salt
3 eggs
1 cup granulated sugar
3/4 cup canned pumpkin
1 cup chopped PLANTERS Walnuts
4 ounces (1/2 of 8 ounce package) PHILADELPHIA Cream Cheese, softened
1 1/2 cups COOL WHIP or COOL WHIP French Vanilla
Whipped Topping, thawed (1/2 of 8-ounce tub)
PREHEAT oven to 375 degrees F. Grease 15 x 10 x 1-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 tablespoons powdered sugar just
before serving.
Make Ahead:
One 15 ounce 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. Enjoy.
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