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1
Preheat oven to 375F.
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2
Grease 15x10x1-inch baking pan.
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3
Line with wax paper; grease and flour wax paper.
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4
Sprinkle clean kitchen towel with 1/4 cup of the powdered sugar.
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5
Mix flour, spice, baking powder and salt; set aside.
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6
Beat eggs and granulated sugar in large bowl with electric mixer on high speed until thickened.
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7
Add pumpkin; mix well.
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8
Gradually add flour mixture, beating until well blended after each addition.
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9
Spread evenly into prepared pan; sprinkle with walnuts.
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10
Bake 15 min.
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11
or until top of cake springs back when touched.
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12
Immediately invert cake onto prepared towel; remove pan.
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13
Carefully peel off paper.
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14
Starting at one of the short sides, roll up cake and towel together.
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15
Place on wire rack; cool completely.
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16
Beat cream cheese and 1/2 cup of the powdered sugar in medium bowl with electric mixer on medium speed until well blended.
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17
Add whipped topping; mix well.
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18
Carefully unroll cake; remove towel.
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19
Spread cream cheese mixture over cake.
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20
Reroll cake; wrap in plastic wrap.
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21
Refrigerate at least 1 hour or until ready to serve.
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22
Sprinkle with the remaining 2 Tbsp.
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23
powdered sugar just before serving.
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24
Store leftover dessert in refrigerator.
