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Pumpkin Roll

This classic pumpkin roll recipe features an irresistible pumpkin spice sponge cake with a tangy cream cheese filling. Perfect for Thanksgiving and Christmas!

Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr
Total Time
1 hr 35 mins
Servings: 13 servings
Calories: 198 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 3/4 cup all-purpose flour
  • 6 oz light cream cheese (at room temperature (NOT fat free))
  • 1/2 tsp baking powder
  • 3/4 cup powdered sugar
  • 1/2 tsp baking soda
  • 6 oz fat free Fage Greek Yogurt
  • 1/2 tsp ground cinnamon
  • 1/2 cup chopped walnuts (optional)
  • 1/2 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1/4 tsp ground allspice
  • powdered sugar (optional for topping)
  • 1/2 tsp vanilla
  • 1/4 tsp salt
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 2/3 cup canned pumpkin
  • non-stick spray (I used Smart Balance)
  • 1/4 cup powdered sugar (to sprinkle on towel)

Instructions

    Cup of Yum
  1. 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.
  2. Beat the cream cheese, yogurt, and vanilla extract until light and fluffy. Add the sugar and beat until smooth; fold in the walnuts.
  3. 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.)
  4. Sift the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, allspice, and salt into a large bowl.
  5. Refrigerate at least one hour.
  6. Just before serving, lightly dust with powdered sugar.
  7. 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. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.)
  8. Beat in the vanilla extract and pumpkin puree.
  9. 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.
  10. Bake about 13 - 15 minutes, or until a toothpick inserted in the center comes out clean and the cake, when lightly pressed, springs back.
  11. Sprinkle a clean dish towel with confectioners' sugar.
  12. 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 confectioners sugar; roll the pumpkin roll up with the towel, while it is still hot and pliable. Place on a wire rack to cool.

Notes

  • Adapted from Joy of Baking

Nutrition Information

Serving 3/4" slice Calories 198kcal (10%) Carbohydrates 42.5g (14%) Protein 5g (10%) Fat 7g (11%) Saturated Fat 0.5g (3%) Cholesterol 42mg (14%) Sodium 134mg (6%) Fiber 1g (4%) Sugar 21g (42%)

Nutrition Facts

Serving: 13servings

Amount Per Serving

Calories 198

% Daily Value*

Serving 3/4" slice
Calories 198kcal 10%
Carbohydrates 42.5g 14%
Protein 5g 10%
Fat 7g 11%
Saturated Fat 0.5g 3%
Cholesterol 42mg 14%
Sodium 134mg 6%
Fiber 1g 4%
Sugar 21g 42%

* Percent Daily Values are based on a 2,000 calorie diet.