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Pumpkin Spice Roll

10 Servings


1 HR 35 MIN


15-30 mins


1 HR 15 MIN




3/4 cup

plus 2 Tbsp. powdered sugar, divided

3/4 cup


1-1/2 tsp

pumpkin pie spice

1 tsp

baking powder

1/4 tsp




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


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.