Thanksgiving Recipes
Pumpkin Spice Roll
Yield: 10 servings
Ingredients
- 3/4 cup + 2 tablespoons powdered sugar, divided
- 3/4 cup all-purpose 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)
Instructions
- Heat oven to 375 degrees F. Grease a 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 for 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 for at least 1 hour or until ready to serve.
- Sprinkle with the remaining 2 tablespoons powdered sugar just before serving.
Notes
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.
Nutrition
Per serving: Calories 320; Total fat 15g; Saturated fat 6g; Cholesterol 75mg; Sodium 180mg; Carbohydrate 45g; Dietary fiber 1g; Sugars 34g; Protein 4g; Vitamin A 60% DV; Vitamin C 0% DV; Calcium 6% DV; Iron 8% DV
Attribution
Recipe and photo used with permission from:
Kraft Heinz Company