This classic pumpkin roll recipe is made lighter than traditional recipes with a delicious pumpkin spiced sponge cake and a light cream cheese filling.One day I had some excess cream cheese frosting putting around my own kitchen. I also had some fat Greek yogurt in my fridge and my wheels if I mixed both, what would happen? Well, all I can say is that it was fabulous! I allow others to taste it to find out what they believed, and they all agreed. When I had a pumpkin roll to be made over by all the requests, I knew this would be my satisfying! I added some crushed walnuts into the filling and it was yummy! It’s possible, obviously make it with no nuts should you wish.Pumpkin rolls are in fact best when made a day ahead and keep refrigerated. This makes them the ideal dessert to make for the holidays. To wash your pumpkin roll, then wrap it up without the powdered sugar in plastic wrapping. Refrigerate for up to 5 days, or freeze for up to 3 weeks.
Let it thaw in the refrigerator 24 hours you use egg whites if freezing? I’m not sure, this has oil or no butter so I think that the fat from the yolks is vital. Could you use Splenda or sugar replacement? I’m sure you can, if it is made by anyone please comment below, but I haven’t tested it.
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Prep Time: 20 minsCook Time: 15 mins
Chill Time: 1 hr
Total Time: 1 hr 35 mins
Yield: 13 servings
CUISINE: AmericanThis classic pumpkin roll recipe is made lighter compared to traditional recipes with a delicious pumpkin spiced sponge cake and a light cream cheese filling.
For the cake:
3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp pumpkin pie spice
1/4 tsp ground allspice
1/2 tsp vanilla
1/4 tsp salt
3 large eggs
3/4 cup granulated sugar
2/3 cup canned pumpkin-stick spray,
I utilized Smart Balance1/4 cup powdered sugar, to sprinkle on a towel for the filling:6 oz light cream cheese, at room temperature (NOT fat-free)3/4 cup powdered sugar6 oz fat-free Greek Yogurt1/2 cup chopped walnuts, optional1 tsp vanilla extract powdered sugar, optional for topping
Preheat oven to 375? Spray a 15 x 10-inch baking pan with nonstick spray, line it with parchment paper, then spray a bit more skillet and lightly flour the parchment paper.
Sift the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, allspice, and salt into a large bowl. Beat the sugar and eggs together in your electric mixer or hand mixer. Beat on high speed for 5 minutes, or until pale yellow thick, and fluffy. (When you gradually raise the beaters the batter will drop back into the bowl in slow ribbons) Pour the batter into the prepared pan, evenly dispersing the cake batter with a spatula or knife. Bake about 13 – 15 minutes, or till a toothpick inserted in the center comes out clean and the cake, even when gently pressed, springs back. Sprinkle a clean dish towel with confectioners’ sugar. Immediately upon removing the cake from the oven invert the pumpkin roll onto the dishtowel.
While it’s still warm and pliable, Gently remove the parchment paper and then sprinkle with confectioners sugar roll the pumpkin roll up using the towel. Put on a wire rack to cool. Filling: Beat the cream cheese, cheese, and vanilla extract until fluffy and light. Add the sugar and beat until smooth; fold in the walnuts. Refrigerate at one hour.
Unroll the pumpkin roll, then spread with the filling, and re-roll. Transfer to your serving dish; cover and chill in the fridge for even overnight or a couple of hours. (You can serve this cake instantly but chilling it overnight sets the filling and makes it easier to slice.) Before serving, gently dust with powdered sugar. Adapted from Joy of BakingServing: 3/4″ slice, Calories: 198kcal, Carbohydrates: 42.5g, Protein: 5g, Fat: 7g, Saturated Fat: 0.5g, Cholesterol: 42mg, Sodium: 134mg, Fiber: 1g, Sugar: 21gFreestyle Factors: 8Points +: 5