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Pumpkin Spice Roll

Pumpkin Spice Roll



  1. Heat 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.
  2. Mix flour, spice, baking powder and salt; set aside.
  3. Beat eggs and sugar in large bowl with electric mixer on high speed until thickened.
  4. Add pumpkin; mix well.
  5. Add flour mixture; beat just until blended.
  6. Spread evenly into prepared pan; sprinkle with walnuts.
  7. Bake for 15 minutes or until top of cake springs back when touched.
  8. Immediately invert cake onto towel; remove pan. Carefully peel off paper. Starting at one of the short sides, roll up cake and towel together.
  9. Cool completely on wire rack.
  10. Beat cream cheese and 1/2 cup of the powdered sugar in medium bowl with electric mixer on medium speed until well blended.
  11. Add whipped topping; mix well.
  12. Carefully unroll cake; remove towel.
  13. Spread cream cheese mixture over cake.
  14. Reroll cake; wrap in plastic wrap.
  15. Refrigerate for at least 1 hour or until ready to serve.
  16. Sprinkle with the remaining 2 tablespoons powdered sugar just before serving.

Yield: 10 servings

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

Recipe and photography courtesy Kraft Kitchens.


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