Pumpkin Spice Cake Roll

  October 17, 2015  |    Blog>Recipes

If you’ve read some of our blogs about our other pumpkin-inspired recipes, you probably know that it was our mom’s homemade pumpkin pie that started our pumpkin love affair. But it wasn’t long before we realized that as much as we love desserts that feature pumpkin, most pumpkin desserts are packed with artery-clogging fat and are calorie-loaded, and we’re not so fond of the damage that they can do to your heart and your waistline.  So nowadays, as registered dietitians and personal trainers, we’re always whipping up waist-line friendly, fiber-packed pumpkin delights!

(Psst… Here are a few pumpkin recipes to try… Sweet Potato Wedges with Pumpkin Dip, Pumpkin Soup, Pumpkin Pancakes, Pumpkin Spiced Latte and Mash & Mix Microwave Pumpkin Spiced Apple Oatmeal Cookie.)

 

 

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One of the best things about cooking with pumpkin is that it adds such creaminess that it’s hard to believe it’s a fiber- packed, low-calorie veggie with loads of vitamin A too. This delicious, sweet, rich  and creamy dessert hits the spot, but you can enjoy it without guilt.  At just 145 calories a serving, you won’t regret it in the morning!

 

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Pumpkin Spice Cake Roll
Makes 12 servings

Ingredients
3/4 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup pumpkin puree
3 eggs (we use Eggland’s Best because they have 25% less saturated fat than other eggs)
1 teaspoon lemon juice

Filling
6 ounces low-fat cream cheese, softened
1 teaspoon vanilla extract
1/2 cup confectioners’ sugar, plus additional for sprinkling
1/2 teaspoon lemon zest

Directions
1. Preheat oven to 375 degrees F. Line the bottom of an 18×13 inch cookie sheet with parchment paper.

2. In a large bowl, whisk together flour, sugar, baking soda, cinnamon, ginger and nutmeg. Stir in pumpkin, eggs, and lemon juice. Pour the batter into prepared pan and spread evenly.

3. Bake for about 10-15 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes. Invert onto a damp kitchen towel dusted with confectioners’ sugar. Gently peel off parchment paper. Roll up cake in the towel jelly-roll style, starting with a short side. Place the cake on a baking sheet and let cool in the refrigerator for about 20 minutes.

4. Meanwhile, make the filling: In a medium bowl, blend cream cheese, vanilla, lemon zest, and sugar with an electric mixer until fluffy. Chill in the refrigerator while the cake is cooling.

5. Unroll cake; spread filling evenly over cake, leaving a 1/2 inch border all around. Carefully reroll. Wrap tightly with plastic wrap and refrigerate for 1 hour (or more) before serving. Slice and enjoy! Store leftovers in the refrigerator. Optional: sprinkle additional confectioners’ sugar on top for garnish.

Nutrition Facts: 145 Calories, 3 g Fat, 2 g Saturated Fat, 54 mg Cholesterol, 185 mg Sodium, 26 g Carbohydrate, 1 g Fiber, 18 g Sugar, 4 g Protein

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The Nutrition Twins work with Eggland’s Best to help people get more nutrients.

 

Pumpkin Spice Cake Roll
 
Nutrition Facts: 145 Calories, 3 g Fat, 2 g Saturated Fat, 54 mg Cholesterol, 185 mg Sodium, 26 g Carbohydrate, 1 g Fiber, 18 g Sugar, 4 g Protein
Author:
Serves: 12
Ingredients
  • ¾ cup all-purpose flour
  • ¾ cup sugar
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1 cup pumpkin puree
  • 3 eggs (we use
  • Eggland’s Best
  • because they have 25% less saturated fat than other eggs)
  • 1 teaspoon lemon juice
  • Filling
  • 6 ounces low-fat cream cheese, softened
  • 1 teaspoon vanilla extract
  • ½ cup confectioners' sugar, plus additional for sprinkling
  • ½ teaspoon lemon zest
Instructions
  1. Preheat oven to 375 degrees F. Line the bottom of an 18x13 inch cookie sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking soda, cinnamon, ginger and nutmeg. Stir in pumpkin, eggs, and lemon juice. Pour the batter into prepared pan and spread evenly.
  3. Bake for about 10-15 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes. Invert onto a damp kitchen towel dusted with confectioners' sugar. Gently peel off parchment paper. Roll up cake in the towel jelly-roll style, starting with a short side. Place the cake on a baking sheet and let cool in the refrigerator for about 20 minutes.
  4. Meanwhile, make the filling: In a medium bowl, blend cream cheese, vanilla, lemon zest, and sugar with an electric mixer until fluffy. Chill in the refrigerator while the cake is cooling.
  5. Unroll cake; spread filling evenly over cake, leaving a ½ inch border all around. Carefully reroll. Wrap tightly with plastic wrap and refrigerate for 1 hour (or more) before serving. Slice and enjoy! Store leftovers in the refrigerator. Optional: sprinkle additional confectioners' sugar on top for garnish.

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