Pumpkin Spice Roll
- Ready In:
- 1hr 35mins
- Ingredients:
- 12
- Yields:
-
1 roll
- Serves:
- 10
ingredients
- 3⁄4 cup powdered sugar, plus
- 2 tablespoons powdered sugar, divided
- 3⁄4 cup flour
- 1 1⁄2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 3 eggs
- 1 cup granulated sugar
- 3⁄4 cup canned pumpkin
- 1 cup chopped walnuts
- 4 ounces cream cheese (1/2 of 8-oz. pkg.)
- 1 1⁄2 cups thawed Cool Whip Topping or 1 1/2 cups thawed Cool Whip Topping
directions
- 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 tablespoons powdered sugar just before serving.
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RECIPE SUBMITTED BY
I was born in Cuba and I have lived in NY since I was 7. I develop recipes for a living. I love to cook, get together with friends.