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Light Pumpkin Roll Recipe |

Light Pumpkin Roll Recipe |

Photos of Light Pumpkin Roll Recipe |

How To Make Pumpkin Roll, Lightened Up

Pumpkin spice-flavored sponge cake filled with cream cheese filling, this pumpkin roll recipe is lighter than regular ones and perfect for Thanksgiving.

Preparation: 20 minutes
Cooking: 15 minutes
Chill Time: 9 hours
Total: 9 hours 35 minutes



  • ¾cupall-purpose flour
  • ½tspbaking powder
  • ½tspbaking soda
  • ½tspground cinnamon
  • ½tsppumpkin pie spice
  • ¼tspground allspice
  • ½tspvanilla
  • ¼tspsalt
  • 3eggs,large
  • ¾cupgranulated sugar
  • cupcanned pumpkin
  • non-stick spray
  • ¼cuppowdered sugar,to sprinkle on towel
  • 6ozlight cream cheese,at room temperature, not fat free
  • ¾cuppowdered sugar
  • 6ozfat-free Fage Greek Yogurt
  • ½cupchopped walnuts,optional
  • 1tspvanilla extract
  • powdered sugar,optional for topping


  1. Preheat oven to 375 degrees F and place oven rack in the center of the oven.

  2. Spray a 15×10-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.

  3. Sift the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, allspice, and salt into a large bowl.

  4. Beat the eggs and sugar together in an electric mixer or hand mixer. Beat on high speed for five minutes, or until thick, pale yellow, and fluffy.

  5. Beat in the vanilla extract and pumpkin puree.

  6. 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.

  7. Bake about 13 to 15 minutes, or until a toothpick inserted in the center comes out clean and the cake, when lightly pressed, springs back.

  8. Sprinkle a clean dish towel with confectioners’ sugar.

  9. Immediately upon removing the cake from the oven invert the pumpkin roll onto the clean dish towel.

  10. Carefully remove the parchment paper from the bottom of the cake and sprinkle lightly with confectioners sugar; roll the pumpkin roll up with the towel, while it is still hot and pliable. Place on a wire rack to cool.

  11. Beat the cream cheese, yogurt, and vanilla extract until light and fluffy. Add the sugar and beat until smooth; fold in the walnuts.

  12. Refrigerate at least 1 hour.

  13. Unroll the pumpkin roll, spread with the filling, and re-roll.

  14. Transfer to your serving platter; cover and chill in the refrigerator for a few hours or overnight.

  15. Just before serving, lightly dust with powdered sugar.


  • Calories: 216.73kcal
  • Fat: 9.17g
  • Saturated Fat: 3.58g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 1.91g
  • Polyunsaturated Fat: 2.53g
  • Carbohydrates: 30.16g
  • Fiber: 0.93g
  • Sugar: 23.02g
  • Protein: 4.56g
  • Cholesterol: 53.05mg
  • Sodium: 176.34mg
  • Calcium: 50.88mg
  • Potassium: 87.61mg
  • Iron: 0.92mg
  • Vitamin A: 161.59µg
  • Vitamin C: 0.62mg
Want to share your experience with this Light Pumpkin Roll Recipe? Head over to the Baking and Desserts section of our forum and join the discussion!

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