Pumpkin Roll
This timeless pumpkin roll recipe showcases a delightful pumpkin spice cake that's both light and fluffy, complemented by a zesty cream cheese filling. It's an ideal treat to serve during the Thanksgiving and Christmas festivities!
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Ingredients
- 3/4 cup all-purpose flour
- 1/2 tsp baking soda
- 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
- 6 oz light cream cheese
- 3/4 cup powdered sugar
- 6 oz fat free Fage Greek Yogurt
- 1/2 cup chopped walnuts
- 1 tsp vanilla extract
- powdered sugar
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp pumpkin pie spice
Instructions
- 1
Begin by preheating your oven to 375°F and positioning the oven rack in the middle. Prepare a 15 x 10 inch baking pan by spraying it with non-stick spray, lining it with parchment paper, then applying another light coat of non-stick spray followed by a dusting of flour on the parchment.
- 2
In a spacious bowl, sift together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, allspice, and salt.
- 3
In an electric or hand mixer, combine the eggs and sugar, beating on high speed for five minutes until the mixture becomes thick, pale yellow, and fluffy. (The batter should fall back into the bowl in slow ribbons when you lift the beaters.)
- 4
Incorporate the vanilla extract and pumpkin puree into the mixture.
- 5
With a spatula, gently fold in the sifted flour blend. Transfer the batter into the prepared baking pan, smoothing it out evenly with a spatula or knife.
- 6
Bake for approximately 13 to 15 minutes, or until a toothpick inserted into the center emerges clean and the cake springs back when lightly pressed.
- 7
Dust a clean dish towel with confectioners’ sugar.
- 8
As soon as the cake comes out of the oven, turn it upside down onto the sugared dish towel. Carefully peel off the parchment paper from the bottom and sprinkle the surface lightly with confectioners’ sugar. Roll the cake up with the towel while it is still warm and flexible. Set it aside on a wire rack to cool.
- 9
In a mixing bowl, beat together the cream cheese, yogurt, and vanilla extract until the mixture is light and fluffy. Gradually add in the sugar and continue to beat until smooth; gently fold in the walnuts.
- 10
Allow the filling to chill in the refrigerator for at least one hour.
- 11
Once the pumpkin roll has cooled, unroll it, spread the filling evenly, and then re-roll the cake. Place it on a serving platter, cover, and refrigerate for a few hours or overnight. (While it can be served immediately, chilling it overnight will help the filling set and make slicing easier.)
- 12
Right before serving, lightly dust the top with powdered sugar.
Nutrition Information
Notes & Tips
- Adapted from Joy of Baking