Prep
15-30 mins
Cook
1 HR 15 MIN
Calories
330
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
Instructions
Step 1
Heat oven to 375°F.
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.
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.
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.
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.