Pumpkin Spice Roll

Ingredients

• 1 tsp calumet baking powder 
• 0.8 cup pumpkin canned
• 4 oz philadelphia cream cheese softened ()
• 3  eggs 
• 0.8 cup flour 
• 1 cup granulated sugar 
• 0.8 cup powdered sugar divided
• 1.5 tsp pumpkin pie spice 
• 0.3 tsp salt 
• 1 cup planters walnuts chopped
• 1.5 cups cool whip whipped topping thawed

Equipment

• bowl
• frying pan
• oven
• wire rack
• blender
• plastic wrap

Directions

1. Heat oven to 375F.
2. Spray 15x10x1-inch pan with cooking spray; line with waxed paper. Spray waxed paper with additional cooking spray; dust with flour.
3. Sprinkle clean towel with 1/4 cup powdered sugar.
4. Mix flour, spice, baking powder and salt. Beat eggs and sugar in large bowl with mixer on high speed until thickened.
5. Add pumpkin; mix well.
6. Add flour mixture; beat just until blended.
7. Spread onto bottom of prepared pan; sprinkle with nuts.
8. 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.
9. Beat cream cheese and 1/2 cup powdered sugar in medium bowl with mixer until blended.
10. Add COOL WHIP; mix well. Carefully unroll cake; remove towel.
11. 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.