
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.
Serves:
Ingredients
- ¾cupall-purpose flour
- ½tspbaking powder
- ½tspbaking soda
- ½tspground cinnamon
- ½tsppumpkin pie spice
- ¼tspground allspice
- ½tspvanilla
- ¼tspsalt
- 3eggs,large
- ¾cupgranulated sugar
- â…”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
Instructions
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Preheat oven to 375 degrees F and place oven rack in the center of the oven.
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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.
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Sift the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, allspice, and salt into a large bowl.
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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.
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Beat in the vanilla extract and pumpkin puree.
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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.
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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.
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Sprinkle a clean dish towel with confectioners’ sugar.
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Immediately upon removing the cake from the oven invert the pumpkin roll onto the clean dish towel.
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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.
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Beat the cream cheese, yogurt, and vanilla extract until light and fluffy. Add the sugar and beat until smooth; fold in the walnuts.
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Refrigerate at least 1 hour.
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Unroll the pumpkin roll, spread with the filling, and re-roll.
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Transfer to your serving platter; cover and chill in the refrigerator for a few hours or overnight.
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Just before serving, lightly dust with powdered sugar.
Nutrition
- Calories:Â 216.73kcal
- Fat:Â 9.17g
- Saturated Fat:Â 3.58g
- Trans Fat:Â 0.00g
- Monounsaturated Fat:Â 1.91g
- Polyunsaturated Fat:Â 2.53g
- Carbohydrates:Â 30.16g
- Fiber:Â 0.93g
- Sugar:Â 23.02g
- Protein:Â 4.56g
- Cholesterol:Â 53.05mg
- Sodium:Â 176.34mg
- Calcium:Â 50.88mg
- Potassium:Â 87.61mg
- Iron:Â 0.92mg
- Vitamin A: 161.59µg
- Vitamin C:Â 0.62mg
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