Pumpkin Spice Roll

• 3/4 cup plus 2 Tbsp. powdered sugar, divided
• 3/4 cup flour
• 1-1/2 tsp. pumpkin pie spice
• 1 tsp. CALUMET Baking Powder
• 1/4 tsp. salt
• 3 eggs
• 1 cup granulated sugar
• 3/4 cup canned pumpkin
• 1 cup chopped PLANTERS Walnuts
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1-1/2 cups thawed COOL WHIP Whipped Topping

1. Heat oven to 375F.
2. Spray 15x10x1-inch pan with cooking spray; line with waxed paper.
3. Spray waxed paper with additional cooking spray; dust with flour.
4. Sprinkle clean towel with 1/4 cup powdered sugar.
5. Mix flour, spice, baking powder and salt.
6. Beat eggs and sugar in large bowl with mixer on high speed until thickened.
7. Add pumpkin; mix well.
8. Add flour mixture; beat just until blended.
9. Spread onto bottom of prepared pan; sprinkle with nuts.
10. Bake 15 min.
11. or until top of cake springs back when touched in center.
12. Immediately invert cake onto towel; remove pan.
13. Carefully peel off paper.
14. Starting at one short side, roll up cake and towel together.
15. Cool completely on wire rack.
16. Beat cream cheese and 1/2 cup powdered sugar in medium bowl with mixer until blended.
17. Add COOL WHIP; mix well.
18. Carefully unroll cake; remove towel.
19. Spread cream cheese mixture over cake.
20. Reroll cake; wrap in plastic wrap.
21. Refrigerate 1 hour.
22. Unwrap and sprinkle with remaining powdered sugar just before serving.

powdered sugar, flour, pumpkin pie spice, baking powder, salt, eggs, sugar, pumpkin, walnuts, philadelphia cream cheese

Taken from www.kraftrecipes.com/recipes/pumpkin-spice-roll-69009.aspx (may not work)