Pumpkin Roll



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

non-stick spray

1/4 cup powdered sugar (to sprinkle on towel)


For the filling:

6 oz light cream cheese, at room temperature (NOT fat free)

3/4 cup powdered sugar

6 oz fat free Greek yogurt

1/2 cup chopped walnuts (optional)

1 tsp vanilla extract

Powdered sugar (optional for topping)



Pumpkin Roll: Preheat oven to 375°F and place oven rack in the center of

the oven. Spray a 15 x 10-inch baking pan with non-stick spray, line it

with parchment paper, then spray a little more non-stick spray 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 eggs and sugar together in your electric mixer or hand mixer. Beat on high speed for five minutes, or until thick, pale yellow, and fluffy. Beat in the vanilla extract and pumpkin puree. Using a

spatula, gently fold in the sifted flour mixture. Pour the batter into the prepared pan, evenly spreading the cake batter with a spatula or knife. Bake about 13-15 minutes, or until a toothpick inserted in the center comes out clean and the cake, when lightly 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 clean dish towel. Carefully remove the parchment paper from

the bottom of the cake and sprinkle lightly with powdered sugar; roll

the pumpkin roll with the towel, while it is still hot and pliable. Place on

a wire rack to cool.

Filling: Beat the cream cheese, yogurt, and vanilla extract until light and

fluffy. Add the sugar and beat until smooth; fold in the walnuts.

Refrigerate at least one hour.

To Assemble: Unroll the pumpkin roll, spread with the filling, and re-roll.

Transfer to your serving platter; cover and chill in the refrigerator for a few

hours or overnight. (You can serve this cake immediately but chilling it

overnight sets the filling and makes it easier to slice.) Just before serving,

lightly dust with powdered sugar.


Nutritional Information:

Servings 13

Size 3/4″ slice

Calories 198.3

Fat 7.1 g

Carbohydrates 42.7

Fiber 0.8

Protein 5 g

Sugar 21

Sodium 133.9 mg